CHINA QUEEN
926 S MILITARY TRL #106, West Palm Beach FL 33415 · 561-333-3523
Last inspected Mar 27, 2026 · 7 visits since July 2023
DEC 23
OCT 24
FEB 25
DEC 25
MAR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 Advised operator to renew
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Container of medicine (cough suppressant) improperly stored on dry storage shelves with single service articles and food items and unidentifiable pills of various size and color on plate over flip top. Operator removed medicine.
Employee touched soiled surface (visibly soiled wiping cloth8 and then engaged in food preparation (cooking shrimp and vegetables for customers, handled clean equipment, clean utensils and touched unwrapped single-service items without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food (cooked chicken) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Operator applied appropriate time mark.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling/cutting raw chicken to handling cooked noodles while putting into storage container without washing hands. Operator discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2025. Advised Operator to renew license.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; cooked noodles (73F - Cooling 1:20/73F 1:45). Operator stated noodles cooling for 1 hour at room temperature in tightly wrapped containers, at this rate will not reach 70F within 2 hours, uncovered and moved to walk-in cooler to facilitate faster cooling. At prep table; cooked chicken (72F - Cooling 1:20/72F 1:45). Operator stated cooling for 1 hour in full deep bowl at room temperature, split into smaller containers and moved to walk-in cooler to facilitate faster cooling.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee came from outside, put gloves on and proceeded to handle clean utensils Advised operator, employee washed hands
Operating with an expired Division of Hotels and Restaurants license. License expired December 01, 2024 Advised operator to renew
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen; Employee used bottle of water stored on prep table above container with soy sauce. Advised operator who fixed.
Food stored on floor. Kitchen; Bottle with cooking oil stored on the floor. Advised operator who fixed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator who fixed to Chlorine 100ppm
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step, discussed with operator, operator set up triple at 100ppm chlorine and sanitized wares
Nonfood-grade containers used for food storage - direct contact with food. Cardboard lids used as containers for cooked chicken. Operator removed to food grade containers
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. Cabbage being held on TPHC has no time marking. Operator states item has been out for approximately 2 hours. Operator time marked cabbage.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 30 minutes at 1:10 (100F-112 - Cooling); cooked chicken at 2:30 (81F-95F - Cooling). Chicken being cooled at room temperature then moved to walk in cooler. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer to quick chill
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in dining room
Interior of microwave has accumulation of grease/food debris.
Nonfood-contact surface soiled with grease. Bottom shelf under rice cookers soiled
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm at the front counter. Manager changed the solution. Chlorine 100 ppm.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer big 6 and major food allergens. Emailed both
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for cut cabbage. No written plan. Emailed temperature controlled for safety form and explained.
Spray bottle containing toxic substance not labeled. Soapy water spray bottle not labeled. Manager labeled.
Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. No MSG sign on the menu. As per manager MSG is used in making teriyaki chicken. Explained. He will discontinue the use of MSG.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with flour. Manager stored scoop handle above flour.
In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm by the three compartment sink. Manager changed the solution chlorine 100 ppm
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw sea food above ready to eat krab in walk in freezer. Operator properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above cooked egg rolls in reach in cooler. Operator properly stored food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup was cooked 2 days ago in reach in cooler. Operator date marked.
Bowl or other container with no handle used to dispense food...employee scooping rice with container. Discussed with operator. Operator discarded container.
Buildup of food debris/soil residue on equipment door handles...greasy handwashing sink, paper towels dispenser, soap dispenser and reach in cooler door.
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.