CHINA PAVILION
10041 PINES BLVD, Pembroke Pines FL 33024 · 954.805.1689
Last inspected Apr 30, 2026 · 10 visits since December 2023
APR 24
DEC 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in same shelf as raw chicken in Atosa two door stainless cooler. Operator properly separated foods
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009925 | Dec 11, 2024 | Feb 26, 2025 | $560 |
Inspection history
10 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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/ Guo X su Zhou expired 02-01-2024
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 food handler cards expired 2025
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in prep area
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork in same shelf as raw chicken in Atosa two door stainless cooler. Operator properly separated foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. under unit; butter (47F - Cold Holding); tofu (49F - Cold Holding); cooked noodles (47F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Food not prepared or portioned today. Operator placed food in freezer to quick chill
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In three door glass cooler reads 59F when actually ambient temperature if 41F
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/ Guo X su Zhou expired 02-01-2024
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 food handler cards expired 2025
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust in prep area
In-use knife/knives stored in cracks between pieces of equipment.knife stored in between right and center flip top cooler. Operator removed
Wall soiled with accumulated grease, food debris, and/or dust. Walla heavily soiled with debris throughout kitchen area
Oct 15, 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 touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed clean ware from machine immediately after handling and loading dirty dishes without washing hands first.
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. In Atosa reach in freezer, container of raw portioned beef above container of portioned raw squid. Employee rearranged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep shelf above middle fliptop unit and under no time temperature control, fried fresh garlic (78F - Hot Holding). Per manager prepared at 11:00am and holding since then. Employee moved container to cooler to chill and cold hold.
Equipment drain line draining into handwash sink. Drain line from electric water tank draining into hand wash sink at dim sum station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of cooked pork not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf beside clean plates at right end of make line.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between center and right fliptop units. Employee removed knife.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of 2 Door Lowboy cooler in prep area.
Unwrapped single-service utensils not presented so that only the handles are touched. Soup spoons at service station not stored with all handles facing same direction.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area around prep and hand wash sink in dim sum station soiled.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut vegetables being stored directly in cardboard boxes. Employee began to switch vegetables to metal pans.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at prep station opposite fryers and opposite walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in center fliptop unit.
Stored food not covered. Containers of cooked wontons at proper temperature not covered in walk in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine.
Dec 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle food items for cookline after cleaning sink in dish area without first washing hands. Reviewed with person in charge to translate proper handwashing procedures for employees. Employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer at end of cook line, non commercially wrapped raw pork on shelf above open bags of commercial cooked egg rolls and french fries. Employee rearranged freezer to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Atosa reach in cooler by dish area, container of raw non commercially portioned raw pork on shelf above container of cooked rice. Employee inverted to properly separate. 2) In glassfront cooler in dim sum area, bowls of raw shrimp paste and raw whole shrimp on shelf above bowls of cut vegetables and garnishes. Employee moved both to bottom of cooler to properly separate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline LEFT FLIPTOP UPPER - krab rangoon (65F - Cold Holding); cooked egg roll (54F - Cold Holding); tempura chicken (61F - Cold Holding). Per employee items not prepared or portioned today and in unit since 10:00am. Employee moved items to walk in cooler to rechill.
Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Slight mold like buildup along baffle in ice machine bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on shelf with clean dishware above cookline fliptop units.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Observed raw beef, not commercially packaged, stored above raw pork, not commercially packaged, inside Kelvinator freezer in kitchen. Operator properly stored. 2) Observed raw chicken stored above raw pork inside cooler next to dish pit. Operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw pork stored in same container, stored inside cooler next to dish pit. Operator separated and properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fagor cooler//raw shrimp (46F - Cold Holding); raw scallops (48F - Cold Holding); raw chicken (50F - Cold Holding) at cookline. Per operator, foods stored out of temperature for approximately 2 hrs. Operator put foods on ice and in walk in cooler to quick chill.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. 1) Observed ice dumped inside hand wash sink at server station. 2) Observed server dumping tea in hand wash sink at server station. Told manager hand wash sink is only to be used for hand washing.
No handwash sink located in vending machine area where employees service bulk food machines.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black and pink mold like substance inside ice machine in kitchen.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. Can of pineapple, can of bamboo shoots dented. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Greens stored in direct contact with cardboard boxes in walk in cooler. Operator removed and placed in food grade containers
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/shrimp stored above cut greens in prep line reach in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork with gloved hands then proceed to rinse gloves hands, discussed with operator. Operator instructed employee to remove gloves and wash hands
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to strain tea. Discussed with operator. Operator removed strainer
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.
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at prep line hand wash sink
Buildup of food debris/soil residue on equipment door handles.
In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed and moved to ware washing area
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on running water
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.