CHINA TASTE
8989 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 561.790.2727
Last inspected Jul 29, 2026 · 9 visits since November 2023
SEP 24
FEB 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At dry storage area- Egg rolls 103F- hot holding- food left out for 1.5 hours- operator moved to walk in cooler to quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002533 | Nov 3, 2025 | Feb 2, 2026 | $800 |
| 2--2024025061 | Apr 3, 2024 | May 21, 2024 | $800 |
| 2--2023066312 | Nov 9, 2023 | Dec 18, 2023 | $200 |
| 2--2020006255 | Jan 27, 2020 | Feb 20, 2020 | $200 |
Inspection history
9 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee washed hands with no soap. Employee washed hands without using soap then proceeded to touch clean utensils. Advised operator of proper hand washing. Operator educated employee.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding);, not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, won tons (47F - Cold Holding); cooked pork (49F - Cold Holding);, not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
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 handwashing.
Show the remaining 6 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for foods on time control. Provided form to operator.
Records/documents for required employee training do not contain all of the required information. Employee training documents missing information for date of training and Trainers certificate number.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, opened employee beverage stored on prep table. Operator removed.
Equipment in poor repair. Walk in freezer door in disrepair, insulation exposed on exterior of door.
Stored food not covered. At walk in freezer, raw scallops stored in uncovered bin. Operator covered scallops.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator place shrimp under continuous running water.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell egg then proceeded to to touch clean single service item without washing hands. Advised operator of proper hand washing. Operator educated employee. Employee washed hands.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee grabbed food that fell on floor- washed hands for 5 seconds and then proceeded to handle clean utensils and equipment- educated operator - employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- Raw shrimp not commercially packaged stored over wontons - operator removed and stored properly.
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. At walk in freezer-Raw chicken not commercially packaged stored over raw pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line counter- Cooked chicken wings 70F- cold holding, Cut cabbage 70F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health control for remaining time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked shrimp 49F at 3:00 to 53F at 3:20 ( cooling since 12:30)- at current rate of cooling foo will not reach to 41F within remaining time- food covered with plastic wrap- operator uncovered food to quick chill.
Feb 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At walk in freezer raw chicken not commercially packaged stored over raw pork- operator stored properly.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 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 handled dirty dishes then proceeded to handle and package food for order without washing their hands - educated operator- employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At dry storage area- observed multiple non food grade cardboard boxes with egg rolls inside- operator removed and placed egg rolls on sheet tray.
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 not commercially packaged stored over raw pork- operator removed.
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. At walk in freezer raw chicken not commercially packaged stored over raw pork- operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Chopped cabbage 64F- cold holding and chicken wings 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1.5 hours- operator placed under time as a public health control for remaining time. At reach in cooler at cookline- dumplings 45- cold holding, cooked pork 45F- cold holding garlic oil 45F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator moved to walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At dry storage area- Egg rolls 103F- hot holding- food left out for 1.5 hours- operator moved to walk in cooler to quick chill.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table- operator removed.
Sep 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 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 tall white freezer- raw shrimp not commercially packaged stored over wontons- operator removed and stored properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for cooked chicken under time as a public health control- emailed to operator.
Spray bottle containing toxic substance not labeled. At storage area- unlabeled purple chemical spray bottle - operator labeled.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. At three compartment sink area- shrimp defrosting in bucket of standing water- operator placed to thaw properly.
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Chicken over cooked ribs walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures.
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. Observed Raw Chicken over raw ground pork walk in freezer. Both products not in commercial packaging. Educated operator on proper storage procedures. Storage chart sent to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (77F - Cold Holding) Observed in container sitting on counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Per operator, cut cabbage sits on counter until order comes in. Advised operator to use time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice (78F - Hot Holding) Observed in rice cooker, power off. Per operator, out of temperature for approximately 1 hour. Per operator, rice stays in cooker until an order comes in. Advised operator to use time control. Time control procedure sent to operator with explanation on how to use time control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. vegetable egg roll (89F - Cooling) at 4:45 since 3:45 -89F at 5:03 Observed on top of storage bin in back kitchen. At current rate of cooling product will not reach 41F within 6 hours. Operator placed in cooler.
Bowl or other container with no handle used to dispense food. Observed in sugar bin.
Cutting board has cut marks and is no longer cleanable. At flip top cooler.
Exterior door has a gap at the threshold that opens to the outside. Back door leading to alley.
Nov 9, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. At walk in freezer - raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf.
Nov 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 10 high priority.
10 High priority4 Intermediate7 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- dented can of Baby corn- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside then proceeded to prepare food without washing hands- educated operator employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. At prep area- employee went from handling raw beef to moving around containers of cooked food - without washing hands- educated operator employee washed 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. Employee handled credit card/ money - then proceeded to prepare food for order- educated operator employee washed hands.
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with large open wound on body - preparing egg rolls - educated operator employee bandaged wound properly.
Non-food grade paper/paper towel used as liner for food container. At fry station - non-food grade paper/ menus lining sheet pan with fried egg rolls on menu- educated operator- employee 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 beef not commercially packaged stored over cooked pork-
Raw animal food stored over or with unwashed produce. At walk in cooler- raw chicken stored over unwashed celery- operator moved raw chicken to lower shelf
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. At walk in freezer - raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- wontons 130F- hot holding- food out of temperature for 15 minutes- operator moved food to stove to reheat. At cookline area-cooked rice 78-84F - hot holding- food out of temperature for 2 hours- food left out at room temperature- operator moved to stove to be reheated.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter near cookline- Cut cabbage 68-70F at 1:50 to 69-70F at 2:10 ( cooling since 1:00) cooked noodles 64-66F at 1:50 to 64-66F at 2:10 ( cooling since 12:30)- food left out to cool on counter- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach- water not labeled- operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles over containers of sugar and flour- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. At cookline- knife between prep counter and steam table- operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table counter- tongs stored in water of 82F- operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open can of Monster stored over food in walk in cooler- operator removed.
Stored food not covered. Containers of oil and box of beef stored on floor- operator moved off floor.
Time/temperature control for safety food thawed in an improper manner. Box of frozen raw chicken thawing on prep counter- operator moved to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth stored on cutting board near cookline- 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.