CHINATOWN
3101 PGA BLVD #L217, Palm Beach Gardens FL 33410 · 561.624.0833
Last inspected Jul 9, 2026 · 20 visits since September 2023
MAR 26
MAR 26
APR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach running on floor under Chinese style stove top, discussed with operator who killed roach and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019832 | Mar 20, 2026 | Apr 8, 2026 | $800 |
| 2--2025061657 | Jul 23, 2025 | Sep 18, 2025 | — |
| 2--2025026333 | Feb 7, 2025 | May 8, 2025 | $800 |
| 2--2024064146 | Sep 9, 2024 | Dec 4, 2024 | $1,200 |
| 2--2024025019 | Apr 3, 2024 | May 29, 2024 | $400 |
| 2--2023050009 | Sep 1, 2023 | Oct 5, 2023 | $200 |
| 2--2021024340 | May 25, 2021 | Jun 24, 2021 | $400 |
| 2--2018036181 | Jul 10, 2018 | Aug 6, 2018 | $400 |
Inspection history
20 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate1 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 trash can and without washing hands employee handled various containers of food, discussed with operator employee washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line raw shell eggs (67F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (62F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at cook line fried chicken (118F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165F+.
Show the remaining 8 findings ▾
Toxic substance/chemical improperly stored. In kitchen bottle of soap stored above raw beef in prep sink, discussed with operator who removed bottle.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed copy of reporting agreement.
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. Reviewed with operator and emailed copy of poster.
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 copy of poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen in large bin cooked pasta (76F - Cooling) at 11:25 since 11:15 to 77F at 11:45, at this current rate product will not cool to 70F within 2 hours, discussed with operator who moved product to reach in cooler to chill.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels.
Spray bottle containing toxic substance not labeled. Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle.
Cutting board has cut marks and is no longer cleanable. Discussed with operator to repair or replace.
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from outdoor hallway and without washing hands employees handling food containers and clean and sanitized utensils, discussed with operator employees washed hands.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board at cook line grooved and no longer cleanable, discussed with operator to repair or replace.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice scoops stored in standing 78F water, discussed with operator who replaced water.
Reach-in cooler shelves with rust that has pitted the surface. Reach in 2 door tall boy cooler shelves rusted and pitted, discussed with operator to repair or replace.
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment has call back pending for food handler training.
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 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 and without washing hands operator handled container of egg rolls in reach in cooler, discussed with operator who washed hands.
Live, small flying insects found Approximately 1 small live flying insect in kitchen landing on sealed box of single service items, discussed with operator to kill flying insect and cleaned and sanitize area.
Pesticide/insecticide labeled for household use only present in establishment. Inside oven at cook line tube of house hold use only roach gel stored on cooking rack, discussed to clean and sanitize oven interior and remove product.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach running on floor under Chinese style stove top, discussed with operator who killed roach and cleaned and sanitized area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine - 200+ppm) discussed with operator to correct to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler across from cook line cooked pasta (66F - Cooling) at 12:00 since 11:00 to 65F at 12:15, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap and divided into 2 trays to allow adequate air flow cooling.
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. Establishment has call back pending for food handler training.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles containing bleach and degreaser, discussed with operator who labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize ice machine.
Dead roaches on premises. Approximately 2 dead roaches in cabinet under hand washing sink at front counter. Approximately 1 dead roach on floor under reach in cooler. Discussed with operator to clean and sanitize areas.
Mar 20, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Discussed with operator to renew training.
Mar 20, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor next to deep fryer. Approximately 5 live roaches in cabinets under hand washing sink. Approximately 2 live roaches on floor in front of front counter. Discussed with operator to eliminate all live roaches and clean and sanitize areas.
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. Discussed with operator to renew training.
Spray bottle containing toxic substance not labeled. Under hand washing sink next to deep fryer unlabeled spray bottle with cleaner, discussed with operator to label bottle.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink next to back door, discussed with operator and provided email copy of hand washing sign.
Mar 19, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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 trash can with hand and without washing hands employee handled container of shrimp, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used metal bowl for raw shrimp and after rinsed bowl with water and did not sanitize before using bowl for cut vegetables, discussed with operator who educated employee.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor next to deep fryer. Approximately 5 live roaches in cabinets under hand washing sink. Approximately 2 live roaches on floor in front of front counter. Discussed with operator to eliminate all live roaches and clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling.
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. Discussed with operator to renew training.
Spray bottle containing toxic substance not labeled. Under hand washing sink next to deep fryer unlabeled spray bottle with cleaner, discussed with operator to label bottle.
Dead roaches on premises. Approximately 16 dead roaches under hand washing sink in cabinet, discussed with operator to clean and sanitize all areas.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink next to back door, discussed with operator and provided email copy of hand washing sign.
Mar 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 1 live roach in cabinet with single service napkins. Approximately 2 live roaches on counter in between tray of tea and hand washing sink, discussed with operator to eliminate roaches and clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (78F - Cooling) at 11:40 since 11:10 to 77F at 11:55, at this current rate of cooling product will not reach 70F within 2 hours. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling.
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. Discussed with operator to renew training.
Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink unlabeled spray bottle with degreaser, discussed with operator to label bottle.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of black slime like substance, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook line grooved and no longer cleanable, discussed with operate repair or replace.
Dead roaches on premises. Approximately 2 dead roaches on counter next to hand washing sink. Approximately 16 dead roaches under hand washing sink in cabinet, discussed with operator to clean and sanitize all areas.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink near back door has no hand washing sign, discussed with operator to install sign.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 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 touched face multiple times and without washing hands handled containers of food, discussed with operator who 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 used hand to move trash can and after without washing hands employee handled container of raw shrimp, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above non commercially packaged cream cheese wontons, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked pork, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach in cabinet with single service napkins. Approximately 2 live roaches on counter in between tray of tea and hand washing sink, discussed with operator to eliminate roaches and clean and sanitize areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked chicken (119-129F - Hot Holding) per operator product prepared approximately 1 hour ago and hot held until served, discussed with operator who decided to move product to time is a public health control, emailed form to operator and operator time marked product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (78F - Cooling) at 11:40 since 11:10 to 77F at 11:55, at this current rate of cooling product will not reach 70F within 2 hours. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling.
Handwash sink not accessible for employee use at all times. Hand washing sink at cook line block by trash can and full of dirty dishes, discussed with operator who removed items.
No soap provided at handwash sink. No soap provided at multiple hand washing sinks, discussed with operator who provided soap.
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. Discussed with operator to renew training.
Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink unlabeled spray bottle with degreaser, discussed with operator to label bottle.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of black slime like substance, discussed with operator to clean and sanitize.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook line grooved and no longer cleanable, discussed with operate repair or replace.
Dead roaches on premises. Approximately 2 dead roaches on counter next to hand washing sink. Approximately 16 dead roaches under hand washing sink in cabinet, discussed with operator to clean and sanitize all areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice scoops stored in 127F water, discussed with operator to replace water with water 135F+.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink near back door has no hand washing sign, discussed with operator to install sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf for dry seasonings above flip top cooler soiled with accumulation of grease and dust debris, discussed with operator to clean and sanitize.
Mar 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over egg roll in 2 door cooler at cook line; Stored properly
Handwash sinks by three compartment sink and at cook line not accessible for employee use at all times- blocked by big garbage can an ladder; removed
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over egg roll in 2 door cooler at cook line; Stored properly
Handwash sinks by three compartment sink and at cook line not accessible for employee use at all times- blocked by big garbage can an ladder; removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 117 F by rice warmer; removed
Jul 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); egg rolls (46F - Cold Holding); cooked noodles (47F - Cold Holding); cooked pork (48F - Cold Holding); in 3 reach in coolers at cook line; as per operator food not cooked or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler;
Equipment in poor repair- gaskets torn at 2 door reach in cooler
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); egg rolls (46F - Cold Holding); cooked noodles (47F - Cold Holding); cooked pork (48F - Cold Holding); in 3 reach in coolers at cook line; as per operator food not cooked or portioned today; food out of temperature for approximately 2 hours; food moved to different cooler;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (56-58F - Cooling)at 3:15 to 56-58 F at 3:35 since 12:00; chicken (44-45F - Cooling)at 3:15 to 44-45 F at 3:35 since 2:00food moved to different cooler;
Equipment in poor repair- gaskets torn at 2 door reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in 2 door cooler; advised to store properly
May 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (45F - Cold Holding); in reach in cooler at cook line; food stored above other food containers; food out of temperature for approximately 30 minutes; food moved on the bottom cooler;
Handwash sink at cook line not accessible for employee use at all times- cloth towels stored inside Removed
Employee drinking in a food preparation area- manager educated
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handles touching rice and sugar in the kitchen; removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 130 F at prep area; advised to remove utensils
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (86-76F - Cooling)at 1:28 to 86 at 1:39 since 11:30; in reach in cooler at cook line; food stored in big plastic container and covers; food never reached 70 F within 2 hours; educated cook and food to be reheated back to 165 F and start cooling process again;
Employee dried hands on clothes/apron/soiled towel after washing. Employee frying egg rolls wiped hands on soiled apron numerous times and kept touching clean food containers; educated employee washed hands;
Nonfood-grade bags used in direct contact with food. Raw chicken stored in big black garbage bag inside white cooler by prep sink; advised to remove and used FC bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pork inside cooler at cook line; Raw shell eggs stored above egg rolls in white cooler by prep sink All stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (45F - Cold Holding)in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; advised operator to move to reach in freezer to quick chill;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried egg rolls (127-108F - Cooling)at 1:23 to 120 F at 1:40 since 1:00; at this rate food will not reach 70 F or below within 2 hours; food cooling on trays stacked n top of each other with no space between them on small speed rack at cook line; operator move inside cooler;
Handwash sink by three compartment sink not accessible for employee use at all times- blocked by tall ladder Operator removed
Food stored on floor- onion bag on the kitchen floor; stored properly
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice by three compartment sink Removed
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized- employee rinsing off food particles from metal bowls in prep sink and used to dispense food at cook line; not washed rinsed and sanitized; educated; employee placed bowls in the compartment sink;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (43-46F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; advised operator to place ice bags to quick chill and make smaller portions
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (125F - Hot Holding)on the shelf above the flat top at cook line; as per operator food cooked earlier and placed on the shelf to be place in steam table at front counter; food out of temperature for approximately 20 minutes; advised operator to reheat to 165 F before moving it to steam table; operator returned to reheat;
Handwash sink by three compartment sink used for purposes other than handwashing- cell phone stored inside and blocked by ladder; removed
No soap provided at handwash sinks by three compartment sink and at cook line; provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching rice Stored properly
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (75-72F - Cooling)at 11:42 to 76 F at 12:05 since 10:30; in reach in cooler at cook line; at this rate food will not reach 70 F within 2 hours; advised operator to reheat and start cooling process using a different cold holding unit;
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale raw shrimp (47F - Cold Holding); in 2 door small cooler at cook line #2); raw shell eggs (52F - Cold Holding); in 3 door tall cooler( #4) as per operator foods not prepared or portioned today; foods out of temperature for approximately 2 hours; advised to use 4 hour time control and discard afterwards as no coolers working in the entire establishment
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (98-116F - Hot Holding); in frying baskets; as per operator food out of temperature for approximately 1 hour; advised operator to reheat food to 165 F
Food-contact surface soiled with food debris, mold-like substance or slime- at cook line
Handwash sink at cook line not accessible for employee use at all times- blocked by tall ladder; removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked on Friday not dated in 2 door reach in cooler at cook line Operator dated
No conspicuously located ambient air temperature thermometer in holding units at cook line
Sep 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over fresh vegetables in make table - operator moved fresh eggs to different cooler.
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. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot line - fried chicken wings (112F - Hot Holding) operator states held under 1 hour - moved to fryer for reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - egg rolls 111f - cooling 2:15am cooling since 1:15pm recheck 2:35pm 117F. Egg rolls stacked on top of each other on speed rack - operator separated to facilitate the cooling process.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottles from prep surfaces.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while handling food at front counter make table. Employee removed bracelet.
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.