CHINA TASTE
604 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954-885-8633
Last inspected Dec 12, 2025 · 7 visits since October 2023
MAR 24
AUG 24
JAN 25
JUL 25
DEC 25
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp inside walk in cooler. Operator moved raw shrimp above raw chicken and stored correctly.
★ 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--2026010276 | Dec 12, 2025 | Mar 2, 2026 | $200 |
Inspection history
7 visits, newest first
Dec 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. #10 can ketchup with creased metal side.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at end of make line, cooked chicken (68F - Cold Holding); cut cabbage (67F - Cold Holding). Per employee neither prepared or portioned today and out of cooler since 1:00pm. Employee returned both to walk in cooler to rechill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Connor find original plan. New form provided to complete.
Food stored on floor. Fryer oil on floor by cook line.
Show the remaining 1 finding ▾
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks in container at prep counter not presented handles up. Manager corrected.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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 upright white reach in freezer at back of kitchen, tray of raw prepared chicken on shelf above portioned bags of raw pork. Employee rearranged for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table, under no temperature/time control, cut cabbage (86F - Cold Holding). Per manager not prepared or portioned today and out of cooler approximately 30-45 minutes. Manager returned to walk in cooler to rechill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on top shelf of make line next to to go boxes.
Employee personal food not properly identified and segregated from food to be served to the public. In front beverage cooler, container of cut watermelon not labeled as employee food.
Food stored on floor. Containers of fryer oil under cookline.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks on prep table not stored with handles up.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Opened food item metal can being reused for sugar storage on cook line cart. Employee replaced sugar into proper container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In white reach in freezer by front counter, open bag raw breaded shrimp on shelf above open bag of fries. 2) In upright freezer by back door, trays of raw chicken above bagged artificial crab meat. Manager rearranged all items to properly separate.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken wings and cut chicken above bucket of raw shrimp. Manager moved shrimp to rack on floor to properly separate.
Bowl or other container with no handle used to dispense food. Metal can in bulk container of rice near end of cook line. Employee removed can.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf next to togo containers and spices above fliptop unit in kitchen. Employee moved beverage to lower shelf under prep table.
Employee personal food not properly identified and segregated from food to be served to the public. 1) Employee personal food in front beverage cooler 2) Employee frozen fish in large chest freezer in back of kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys on shelf above kitchen fliptop. Employee removed keys.
Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor around chest freezers in prep area and behind cook line.
Food stored on floor. Containers of fryer oil on floor under cook line.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table. Manager removed cloth and cutting board to be cleaned.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.
Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks opposite fryers not presented handles up. Employee rearranged forks to present properly.
Working containers of food removed from original container not identified by common name. Containers of salt, sugar, msg, and bottle of oil on cook line cart not labeled. Employee labeled all containers.
Aug 29, 2024Inspection 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 ▾
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. Cut cabbage and bean sprouts on kitchen prep table by fliptop unit missing time marks from 2:15pm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on one threaded hose bibb at mop sink.
Employee eating in a food preparation or other restricted area. Employee eating at prep table in back of kitchen. Employee moved to dinner room.
Food stored on floor. Container of fryer oil on floor under cook line.
Working containers of food removed from original container not identified by common name. Containers of salt and sugar on cooking cart not labeled. Manager labeled both.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp inside walk in cooler. Operator moved raw shrimp above raw chicken and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage air cooler in cook line; Raw chicken (48F - Cold Holding); cooked bbq pork (46F - Cold Holding); cooked chicken (47F - Cold Holding). Foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Wiping cloth solution above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Beverage air cooler in cook line.
Food not stored at least 6 inches off of the floor. Fryer oil containers on floor in kitchen. Operator elevated
Stored food not covered. Container with raw beef not covered inside walk in cooler. Operator covered
Walk in cooler interior/shelves have accumulation of soil residues.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line,cooked chicken 46F( cold holding) held under 4 hours ago, operator moved to walk in cooler to quick chill. Three door reach in cooler under flip top in cook line; cooked pork (46F - Cold Holding) held in cooler under 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed procedure to manager
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. Employee training will be reviewed at the next routine inspection.
Food not stored at least 6 inches off of the floor. Buckets with raw chicken on floor inside walk in cooler. Operator elevated
Stored food not covered. Raw chicken not covered inside walk in cooler. Operator covered
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.