CHINA SEA
1196 ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411 · 561.793.2811
Last inspected Aug 7, 2026 · 9 visits since October 2023
AUG 24
JAN 25
OCT 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back prep area shelf- cooked rice 54F- cold holding- food not prepared or portioned today- food left on counter- food out of temperature for 30 minutes- operator placed to be reheated for fried rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020057555 | Oct 21, 2020 | Feb 9, 2021 | $200 |
Inspection history
9 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked shrimp (51F - Cold Holding); cooked pork (51F - Cold Holding); cooked noodles (49F - Cold Holding); cooked wontons (47F - Cold Holding); raw beef (47F - Cold Holding); tofu (48F - Cold Holding), At kitchen reach in cooler, cooked egg rolls (62F - Cold Holding); raw beef (57F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in sink other than designated hand sink. Advised operator of proper hand washing.
Employee eating in a food preparation or other restricted area. Employee drinking beverage in food preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored above food prep table. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored above ready to eat sauces. Advised operator of proper storage.
Jan 29, 2026Inspection 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. At walk in freezer, Raw chicken stored over cooked pork. Advised operator of proper storage. Operator stored correctly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At three compartment sink, Triple Sink (Chlorine 200+ppm), exceeding the maximum concentration allowed. Operator diluted chlorine solution to 100ppm.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. At walk in freezer, box of food stored on floor. Operator moved to shelf.
Plumbing system in disrepair. At rear of kitchen, designated hand sink clogged.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Container of medicine improperly stored. At cook line prep counter - container of medicine stored over cut cabbage- operator removed.
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 grabbed soiled utensils from floor than proceeded to handle food for order without washing their hands- educated operator employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At walk in cooler - non food grade paper towels lining container of green onions-operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler - Cooked pork 83F at 3:45 to 84F ( cooling since 3:00)- food stored in large quantity - at current rate of cooling food will not reach to 41F within remaining time.
Employee with no hair restraint while engaging in food preparation.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. At back storage shelf- one dented can of bamboo shoots- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door- returned and started cutting raw chicken without washing their hands- educated operator - employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepping raw chicken then proceeded to cook/ prepare food for an order without washing their hands- 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 walk in freezer- raw shrimp not commercially packaged stored over bucket of sauce- operator removed and stored 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 and the time removed from temperature control cannot be determined. At cookline area- no time mark for raw shell eggs, cut cabbage, cooked chicken wings and cooked chicken- operator time marked for remaining 3 hours.
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 - egg rolls prepared 2 days ago not date marked- operator date marked.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping cloth stored on prep counter - operator removed.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Container of medicine improperly stored over spices at dry storage area- operator removed.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen discarded trash and open returned put away food delivery into the walk in cooler without washing their hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At fry station non food grade cardboard lining container with fried chicken wings operator removed cardboard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back prep area shelf- cooked rice 54F- cold holding- food not prepared or portioned today- food left on counter- food out of temperature for 30 minutes- operator placed to be reheated for fried rice.
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 chicken wings by fry station- operator time marked for remaining 3 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At prep area - Sanitizer Bucket (Chlorine 200ppm)- operator corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At speed rack by back prep areaa¿¿Cooked noodles 94F- 101F at 11:30 to 94-101F at 11:45 ( cooling since 11:15)- food left out at room temperature- at current rate of cooling food will not reach 41F within remaining time- operator placed in walk in freezer to quick chill.
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 - as per operator egg rolls prepared/ made Saturday- not date marked.
Buildup of food debris/soil residue on equipment door handles. Handwashing sink handles and reach in cooler handles soiled throughout establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and AirPods over spices by cookline- operator removed.
Employee with no hair restraint while engaging in food preparation.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 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 at fry station - touched face then proceeded to handle in use frying baskets- educated operator- employee washed hands.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 01/25/24.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's container of rice stored over steam table- operator removed.
Employee with no hair restraint while engaging in food preparation- operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bull of grease/ slime on back prep area handwash sink hot water valve.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager serve safe for Yong Chen 07/31/2018- 07/31/2023.
Food stored on floor. Oil stored on floor- operator moved here.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping* cloth stored on prep counter- operator removed.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- cooked chicken wings 48F at 11:55- ( cooling overnight), fried chicken 45-48F at 11:55- ( cooling overnight), cooked egg rolls at 45-48F at 11:55 - ( cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. At walk in cooler- fried chicken 45-48F- at 11:45( cooling overnight),fried cooked egg rolls 48-49F- at 11:45 (cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled towel- then proceeded to handle and cover containers of chicken- educated operator- employee washed hands.
Nonfood-grade bags used in direct contact with food. At walk in freezer- non-food grade plastic - to- go/ shopping bags - used to stored cooked pork, cooked chicken and raw chicken.
Nonfood-grade containers used for food storage - direct contact with food. At speed rack near walk in cooler- cooked chicken stored in torn cardboard soda box- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw lobster not commercially packaged stored over cooked peas - operator moved peas to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler - krab Rangoon 45-48F at 11:55( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. At walk in cooler- Krab Rangoon 48Fat 11:45- ( cooling overnight)-food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass reach in cooler- cooked chicken wings 48F at 11:55- ( cooling overnight), fried chicken 45-48F at 11:55- ( cooling overnight), cooked egg rolls at 45-48F at 11:55 - ( cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale. At walk in cooler- fried chicken 45-48F- at 11:45( cooling overnight),fried cooked egg rolls 48-49F- at 11:45 (cooling overnight)- food covered or tightly wrapped- at current rate of cooling food did not reach 41F within 6 hours - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler - krab Rangoon 45-48F at 11:55( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale. At walk in cooler- Krab Rangoon 48Fat 11:45- ( cooling overnight)-food covered- at current rate of cooling food did not reach 41F within 4 hours - see Stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep counter- Raw shell eggs 84F- hot holding- food left out on counter- food out of temperature for 30 minutes- operator moved to walk in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-raw chicken wings 47-49F at 11:45 to 47-49F at 12:45( cooling since 11:00)- food covered and overstacked- at current rate of cooling food will not reach 41F within 4 hours- operator moved to walk in freezer to quick chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager serve safe for Yong Chen 07/31/2018- 07/31/2023.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Oil stored on floor- operator moved here.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled 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.