CHINA SKY
7040 SEMINOLE PRATT WHITNEY RD, Loxahatchee FL 33470 · 561.333.3188
Last inspected Feb 11, 2026 · 7 visits since December 2023
APR 24
SEP 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touched cooked noodles cooling on a cooling rack with bare hand to feel temperature. Advised operator to use a thermometer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023573 | Feb 9, 2026 | Jul 31, 2026 | $1,000 |
| 2--2025089081 | Oct 13, 2025 | Jan 13, 2026 | $600 |
| 2--2025015004 | Jan 10, 2025 | Mar 20, 2025 | $400 |
| 2--2024068937 | Sep 25, 2024 | Dec 19, 2024 | $200 |
| 2--2022009610 | Jan 27, 2022 | Mar 23, 2022 | $200 |
Inspection history
7 visits, newest first
Feb 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak in top portion of make table stored over cooked pork in bottom portion of make table - no complete physical barrier between top and bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: cooked pork (46F - Cold Holding) As per operator, taken out of cooler 2 mins prior. Not prepped or portioned today. Operator placed to quick chill.
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 11 high priority.
11 High priority5 Intermediate1 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef exit bathroom then entered kitchen then began to open clean walk in cooler; no hand wash. Advised operator to clean and sanitize walk in cooler door handle, chef washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch hair then handled clean bowl with sweet and sour chicken batter; no hand wash. Advised operator that chef should wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with soap and water at triple sink; no sanitizing done. Advised operator that pan should be cleaned then sanitized.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak in top portion of make table stored over cooked pork in bottom portion of make table - no complete physical barrier between top and bottom.
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 prepped in pan stored over box of vegetable spring rolls. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy cooler near fryer: Raw pork stored over juices and cooked chicken. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken in pan stored over raw pork. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: dumplings with cooked pork (89F at 1:20pm - Reheating) As per operator, reheating since 11:20am. Product did not reheat to 165F for 15 seconds within 2 hours. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: cooked pork (46F - Cold Holding) As per operator, taken out of cooler 2 mins prior. Not prepped or portioned today. Operator placed to quick 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. No time mark on fried rice wings, cut cabbage; raw shelled eggs, bean sprout As per operator all items stored since 11:30am. Operator time marked.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: dumplings with cooked pork (89F at 1:20pm - Reheating) As per operator, reheating since 11:20am. Product did not reheat to 165F for 15 seconds within 2 hours. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: diced cooked pork (73F at 1:30pm; 75F at 2:40pm - Ambient Cooling) As per operator diced and cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At cook line: fresh garlic and oil mixture (75F at 1:30pm; 82F at 2:40pm- Cooling) As per operator cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator placed items to quick chill.
Handwash sink at front counter used to store tray.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at any hand wash sink in establishment. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At low boy cooler: Pork and cabbage egg roll cooked 3 days; no date mark. Advised operator to date mark.
Food stored on floor. Several food items stored on floor in kitchen, walk in cooler and walk in freezer. Operator stored properly.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled clothes, then washed hands with only water on prep sink and then engaged in food preparation without washing hands properly. Employee washed hands at hand washing sink with soap.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top cooler, Raw chicken, raw beef, raw shell stored above tofu. Advised operator to stored properly
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw fish, raw beef over cooked beef and cooked pork. Advised operator to 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. Multiple items on kitchen area like cooked chicken, cooked chicken wings, fried rice, cut cabbage not timed marked. Per operator all items stored for approximately 2 hours. Operator timed marked items for the remaining time of 2 hours.
Toxic substance/chemical improperly stored. Bottles of alcohol and boxes of cigarettes stored above cans of sauces on dry storage shelves. Operator removed
Walk in freezer and prep area Non-food grade paper like cardboard used as liner for food container with cooked chicken and cook. Operator removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Back area of kitchen by back door. Cooling rack cart Cooked chicken at 2:22pm(89F cooling) since 15 minutes at 2:50 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer
No paper towels or mechanical hand drying device provided at handwash sink. By prep area Provided
Food stored on floor.throughout the kitchen like soy sauce, rice inside walk in cooler containers with raw chicken. Operator stored properly
No handwashing sign provided at a hand sink used by food employees.by prep area
Jan 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 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. Observed chef wiped under nose with bare hand then touched clean rag, handle of pot at wok; no hand wash. Chef washed hands.
Employee washed hands with no soap. Observed chef wipe hand under nose, wash hands at triple sink with no soap then handled clean pan of sauce; no hand wash with soap at hand wash sink. Chef washed hands with soap at hand wash sink.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table: Raw shrimp stored in top portion of make table over cooked chicken and sauce in bottom portion of make table. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on shelf: raw shelled eggs (56F - Cold Holding) As per operator, stored on table for 1 hour. Not prepped or portioned today. Operator placed on Time as a public health control.
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 on bean sprouts stored on prep table. Operator time marked.
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: Various food items cooked more than 24 hours, as per operator, within the week, not date marked. Advised operator to date mark.
Sep 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority4 Intermediate1 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed, employee handle raw chicken then handled clean utensil to prepared food; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch wiping rag he touched after handling raw chicken, touch said wiping rag then prepared food handling clean utensils. No hand wash. Advised operator that employee should wash hands.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touched cooked noodles cooling on a cooling rack with bare hand to feel temperature. Advised operator to use a thermometer.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pot with water, no sanitization was done, then stored pot with other clean pots. Educated operator on proper cleaning and sanitizing.
Non-food grade paper/paper towel used as liner for food container. Card board box used to line pan storing cooked chicken wings. Operator removed cardboard.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: raw scallop stored over egg rolls with cooked pork; neither products commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler unit: raw shelled eggs stored over sauce. Raw shrimp and raw chicken stored over cooked pork and cooked chicken. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf at cookline: raw shelled eggs (78F - Cold Holding) As per operator, stored since 11:30am. Not prepped or portioned today. Operator moved to quick 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. No time mark on rice stored near steam table across from cook line. As per operator, taken from cooler at 12pm. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above reach in cooler: cooked broccoli (126F - Hot Holding) As per operator, stored since 12pm. Advised operator to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table near dry storage: cut cabbage (70F at 12:20pm; 67F at 12:55pm- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces with chicken broth made Monday, as per operator, not date marked. Advised operator to date mark.
Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.
Food stored on floor. Soy sauce stored on floor. Containers of raw chicken stored on floor in walk in cooler. Box of noodles stored on floor at walk in freezer. Operator stored properly.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed washing dishes and began handling cooking equipment. Hands not washed before engaging in food preparation. Educated on site.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing white container. No sanitizing procedure before letting dry. Educated on site. Triple sink set up with chlorine 100 ppm. Container sanitized.
Handwash sink used for purposes other than handwashing. Personal belongings in hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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.
Bowl or other container with no handle used to dispense food. Cup as scoop in rice
Reuse of single-service or single-use articles. Makeshift scoop out of used plastic container
Stored food not covered. Fried noodles on dry storage shelf
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Sugar and MSG
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
8 High priority6 Intermediate0 Basic
Show 14 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee coming out of the bathroom, then proceeded to grab clean utensils with out washing hands. Employee washed hands
Nonfood-grade containers used for food storage - direct contact with food. Observed fried wonton strips stored on direct contact with cardboard box. Operator removed and stored on food graded container
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 over egg rolls operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; Raw chicken stored over sauces. Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Inside walk in freezer. Raw chicken stored over raw beef, non commercially packaged Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line raw shelled eggs (71F - Cold Holding). Per operator product store for approximately 1 hour. Per operator product not prepared or portioned today Operator decided to use time control and timed marked product. Emailed form to operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line chopped garlic/oil; (67F - Cold Holding) Per operator product not prepared or portioned today. Per operator product stored for approximately 1 hour. Operator decide to use time control and marked products. Emailed form to operator
Toxic substance/chemical improperly stored. Alcohol and easy off over can goods on dry storage Operator removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator
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 procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice; at 2:30pm (101F - Cooling) per operator cooling since 30 minutes, at 3:04pm(101F-cooling). At this current cooling rate product will not cool to 70°F within 2 hours. Operator moved to walk in cooler
Handwash sink not accessible for employee use at all times. By cleaning tools stored inside Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. On prep area Operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
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.