CHINA TOWN
456 S CYPRESS RD, Pompano Beach FL 33060 · 9543265358
Last inspected Mar 18, 2026 · 7 visits since August 2023
JUL 24
NOV 24
NOV 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw steak. Operator reversed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026030075 | Feb 27, 2026 | May 14, 2026 | $200 |
| 2--2023048149 | Aug 17, 2023 | Nov 17, 2023 | $100 |
Inspection history
7 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink in kitchen has food debris. Operator cleaned during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, cooked pork, cooked fried rice made on 03-16-2026 not date marked. Educated operator on proper date marking operator date marked during the inspection.
Water leaking from pipe and/or faucet/handle. Observed hand washing sink next to triple sink pipe below sink leaking.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer reading over 200 ppm chlorine. Operator remade solution to 50ppm chlorine.
Feb 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in triple compartment sink, and not using sanitizer. Educated employee on sanitizing equipment and utensils in sanitizing compartment. Employee set up sink with chlorine sanitizer and rewashed pots and pans.
Nonfood-grade bags used in direct contact with food. Raw bok choy stored in non food grade bag in walk in cooler. Educated employee on using only food grade bags for food storage. Boy Choy was moved to food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bucket of Chinese sauce in walk in cooler. Educated manager on proper storage and chicken was moved to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cleaned under prep table, then went to prep pork without washing hands and changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour soup held in steam table at 112 F. Soup placed in steam table approximately 1 hour ago. Advised manager to place soup back on stove to reheat to reach proper temperature, soup was placed back on stove to reheat.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink instead of handwashing sink. Educated employee on washing hands in handwashing sink. Employee rewashed hands in handwashing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with grease and food debris Raw shrimp.
Buildup of food debris/soil residue on equipment door handles. Exterior of flip top cooler,er soiled with food debris Raw shrimp. Employee started cleaning flip top.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees's wallet and beverage and water bottle stored on shelf on flip top cooler on cook line. Employee removed personal items from cook line.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Educated employee on wearing proper hair restraint. Employee put on hair restraint.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
No Heimlich maneuver/choking sign posted. Provided poster to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table in kitchen soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler soiled with food debris Raw.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp stored in buckets, thawing in standing water on table in kitchen. Shrimp at 40 F. Educated employee on proper thawing methods. Shrimp was placed in walk in cooler.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodles in white reach in cooker at end of cook line. Manager rearranged for proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris at prep table. Manager removed and placed in triple sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee, hired over 60 days with no food handler training.
No soap provided at handwash sink. No soap at handwashing sink in kitchen. Manager provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared at 2 pm yesterday, not dated in walk in cooler. Manager dated.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cooked shrimp raw shrimp in flip top cooler. Manager removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above shelf on prep table, at cook line. Manager removed from table.
Food stored on floor. Buckets of sauce stored on floor next to cook line. Manager placed on shelf.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood on cook line soiled with grease and food debris.
Open dumpster lid. Manager closed lid.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw shrimp. Chicken not commercially packaged. Operator moved chicken to opposite side of freezer.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by three compartment sink, no paper towels provided. Operator supplied paper towels
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cook line, fried rice being held on time has no written plan. Emailed Time as a Public health control to operator
Food stored on floor. In walk in cooler, raw chicken stored on floor. Operator moved chicken to shelf.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping ready to eat onions with bare hands. Explained to operator about touching ready to eat foods. Employee washed hands and put gloves on.
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.
Bowl or other container with no handle used to dispense food. On cook line, metal bowls used to dispense food. Operator removed
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in dry storage, chicken not commercially packaged stored over whole muscle beef not commercially packaged. Operator moved chicken to other side of freezer.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink with no soap. Employee washed hands in hand sink with soap.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at three compartment sink, no paper towels. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. In dry storage, bowl used to dispense rice. Operator removed.
Food stored on floor. In walk in cooler, raw vegetables stored on floor. Operator moved to shelf
Wet wiping cloth not stored in sanitizing solution between uses. On prep table by three compartment sink, soiled wiping cloths not stored in sanitizer bucket between use. Operator put wiping cloths into sanitizer bucket.
Aug 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from putting away delivery to cutting broccoli without washing hands. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep area; employee cutting raw broccoli with his bare hands. Broccoli is then stored in walk-in cooler overnight. Employee washed cut broccoli and hands and put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line; raw pork stored over ready to eat sauce. Operator moved pork to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw steak. Operator reversed.
Stored food not covered. At white chest freezer; uncovered raw chicken stored in freezer. Asked operator to cover.
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.