CHINA TOWN CHEF
4374 NORTHLAKE BLVD, Palm Beach Gardens FL 33410 · 561.626.7722
Last inspected Aug 18, 2026 · 9 visits since September 2023
AUG 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (68F - Cold Holding) at cook line; as per operator food out of temperature for approximately 2 hours; food 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
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055140 | Aug 14, 2024 | Oct 16, 2024 | $200 |
| 2--2015018174 | Apr 17, 2015 | May 13, 2015 | $400 |
Inspection history
9 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside of walk in cooler dust and soil residues accumulated on fan shroud, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. Under cook line floor soiled with accumulation of grease soaked cloths and food debris, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line exterior of deep fryers and side of Chinese style stove heavy accumulation of grease build up, discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. All shelves in reach in cooler at cook line rusted and pistes, discussed with operator to repair or replace.
Show the remaining 2 findings ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and soiled with food residues, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind equipment wall soiled with food splatter and grease residues, discussed with operator to clean and sanitize.
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 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. Operator wiped face with hand and after without washing hands operator handled clean ladle to cook and prepare food for customer, discussed with operator who washed hands.
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. In reach in glass door cooler at entrance to kitchen cooked cabbage (51F - Cold Holding); cooked pork (49F - Cold Holding); cooked wontons (49F - Cold Holding) per operator products not portioned or prepared today, products held in cooler for multiple days, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in glass door cooler at entrance to kitchen cooked cabbage (51F - Cold Holding); cooked pork (49F - Cold Holding); cooked wontons (49F - Cold Holding) per operator products not portioned or prepared today, products held in cooler for multiple days, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on table cooked white rice (114F - Cooling) at 2:00 since 1:00 to 107F at 2:30, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who placed in cooler and removed lid.
Spray bottle containing toxic substance not labeled. Under three compartment sink unlabeled spray bottles containing degreaser, discussed with operator who labeled bottles.
Bowl or other container with no handle used to dispense food. In dry seasoning bins bowls with no handles used to scoop food products, discussed with operator and removed bowls.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside of walk in cooler dust and soil residues accumulated on fan shroud, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. Under cook line floor soiled with accumulation of grease soaked cloths and food debris, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line exterior of deep fryers and side of Chinese style stove heavy accumulation of grease build up, discussed with operator to clean and sanitize.
Reach-in cooler shelves with rust that has pitted the surface. All shelves in reach in cooler at cook line rusted and pistes, discussed with operator to repair or replace.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and soiled with food residues, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind equipment wall soiled with food splatter and grease residues, discussed with operator to clean and sanitize.
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at front counter; operator provided
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Thongs stored inside the chicken container with handle touching food; stored properly
Unwashed fruits/vegetables stored with ready-to-eat food- box of peppers over cut broccoli in walk-in cooler Stored properly
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in cooler at cook line raw beef (55F - Cold Holding) in one door cooler All foods not prepared or portend today; food out of temperature for approximately 1 hour; advised operator to put food in ice;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tofu (60-61F - Cooling)at 12:10 to 61 F at 12:25 since 12:00; in cooler at cook line; at this rate food will not reach 41 F or below; food placed in ice;
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kong Cheung 10/7/2019
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.
Cleaned and sanitized equipment or utensils not properly stored- stored on rusty shelves above the three compartment sink;
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 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. Observed employee with no gloves switching tasks, leaving cook line to go inside walk-in cooler to put food away, returned to cook line and started to chop cabbage without washing hands before; Educated and advised to wash hands when changing tasks;
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. Observed employee cooking shrimp and rice and preparing egg rolls in the same time; after finishing cooking employee touched food with their bare hand while placing food inside to go box; food will not be reheated to 145 F; Educated employee Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops not commercially packaged over French fries in chest freezer at cook line Separated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked rice in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (72F - Cold Holding); at cook line; food not cooked or prepared today; as per operator using TPHC; no firm available and time not tracked; educated operator; food out of temperature for approximately 2 hours; food moved to cooler; Operator was able to locate firm before closing inspection;
Employee preparing food in customer section of dining area at front counter Educated Food moved inside the kitchen
Employee with no hair restraint while engaging in food preparation.
Time/temperature control for safety food thawed in an improper manner. Shrimp inside three compartment at room temperature Cold water turned on
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (51F - Cold Holding) at three compartment sink; as per operator food not prepared or portioned today; food left outside for 30 minutes; food moved back to walk-in cooler;
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic liner used to cover shelves in walk-in cooler are torn and cracked
Food stored on floor- duck sauce bucket by walk-in cooler; Advised to store properly
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- potato starch and sugar- containers across from three compartment sink Advised to remove
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line; shelves in walk-in cooler
Time/temperature control for safety food thawed in an improper manner- raw pork thawing inside three compartment; operator moved inside walk-in cooler
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (68F - Cold Holding) at cook line; as per operator food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill;
Water leaking from pipe and/or faucet/handle- handwash sink at front counter;
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Front counter hand sink plastic cup inside - operator removed.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Walk in cooler - cooked pork removed from freezer prepared over 24 hours not date marked - operator date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - cooked white rice prepared 48 hours ago - operator dated marked.
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.