CHINATOWN
534 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 2672651727
Last inspected Aug 26, 2026 · 10 visits since October 2023
SEP 24
FEB 25
OCT 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning, more than 7 hours ago on prep table at cook line. Covered in a deep bus bin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025029134 | Feb 19, 2025 | May 1, 2025 | $700 |
| 2--2024017070 | Feb 27, 2024 | Jun 17, 2024 | $400 |
Inspection history
10 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Exterior door has a gap at the threshold that opens to the outside. Rear entrance to kitchen.
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu at flip top cooler, raw ground pork over fully cooked egg rolls at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (51F - Cold Holding) Observed in right hand side flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved eggs to another operable cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (44F - Cold Holding) Observed on crash cart. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Operator returned product to cooler. flip top right hand side: cut cabbage (48F - Cold Holding); pork dumplings (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to another operable cooler.
Handwash sink used for purposes other than handwashing. Sharpening steel stored in hand wash sink by triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Bowl or other container with no handle used to dispense food. Portion cups as scoop in sugar, corn starch and flour.
Clean utensils or equipment stored in dirty drawer or rack. Knife Stored between cooler and prep table. Knife in direct contact with side of cooler that has an accumulation of oil residue and rust.
Exterior door has a gap at the threshold that opens to the outside. Rear entrance to kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table.
Stored food not covered. Egg and spring rolls not covered at reach in freezer.
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Nonfood-grade bag used in direct contact with food. Pork stored in direct contact with thank you to go bags at walk in cooler and walk in freezer Fully cooked chicken stored in cardboard box at walk in freezer. Advised operator to remove from to go bags and boxes and use only food safe materials such as ziplock bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over tofu at flip top cooler, Raw chicken over peeled onions at walk in cooler, Raw pork over fully cooked chicken at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (48F - Cold Holding) Observed at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3 hours and 50 minutes. Time control procedure emailed to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: pork dumplings (125F - Hot Holding); ambient temperature: broccoli (89F - Hot Holding) Per operator, products out of temperature for approximately 15 minutes. Advised operator to reheat products to 165+F. Also recommend time control, educated operator on time control procedures. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Observed Degreaser spray bottle over corn starch at storage rack. Operator stored degreaser properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At employee restroom.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on shelf that is soiled with dust and oil residue. Clean knives stored between cooler and prep table. Cooler stained with rust and oil residue.
Rear entrance to kitchen has a gap at the threshold that opens to the outside.
Oct 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw beef stored over/not properly separated from ready-to-eat soy sauce. Cook reversed.
Handwash sink used for purposes other than handwashing, utensils stored in sink next to triple sink. Operator removed.
Bowl with no handle used to dispense fried chicken to the right of cook line. Cook removed bowl.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed knifes.
Plumbing system in disrepair no cold water at hand sink at front counter.
Single-service forks and spoons not stored inverted or protected from contamination at front counter. Operator reversed items.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink. Operator turned water on.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator removed.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 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 ▾
2 spring rolls placed in soiled cardboard board box on cook line. Cheese wontons stored in a cardboard box previously used for raw shell eggs. Box reads fresh shell eggs. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54F-59F, operator stated cooked yesterday cooling over night, for more than 6 hours. Rice is in a deep covered container in walk in cooler. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54F-59F, operator stated cooked yesterday cooling over night, for more than 6 hours. Rice is in a deep covered container in walk in cooler.
Raw ground beef stored over noodles and washed onions in walk in cooler. Operator placed ground beef on the bottom.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 spring rolls placed in soiled cardboard board box on cook line. Cheese wontons stored in a cardboard box previously used for raw shell eggs. Box reads fresh shell eggs.
No soap provided at handwash sink at entrance to kitchen. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and spring rolls cooked more than 1 day ago not date marked in walk in cooler.
Ice buildup in white reach-in freezer at front of kitchen.
In-use knife stored in cracks between pieces of equipment at cook line. Operator removed.
Raw broccoli in card board box not washed prior to cutting in prep area. Cook went to wash broccoli.
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning, more than 7 hours ago on prep table at cook line. Covered in a deep bus bin.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning, more than 7 hours ago on prep table at cook line.
Employee drank out of a water bottle and screwed lid back where lips had touched the bottle, then engaged in food preparation, taking food out of the refrigerator without washing hands. Employee went to wash her hands.
Nonfood-grade to go bags used in direct contact with wontons in walk in freezer and cooked pork in walk in cooler. Operator removed bags.
Employee washed hands in a sink other than an approved handwash sink. Employee drank out of a water bottle and screwed lid back where lips touched, then engaged in food preparation, taking food out of the refrigerator. She washed her hands in triple sink without soap and drying her hands on her apron. Cook went to hand sink and washed her hands properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler cooked 2 days ago not date marked.
A can with no handle used to dispense rice. In dry storage area. Operator discarded can.
Cooks personal soup not properly identified and segregated from food to be served to the public in reach in cooler next to fryer. Cook removed soup.
Employee water bottle on a food preparation table at cook line. Operator removed.
Nonfood-contact surface all gaskets soiled with grease, food debris, dirt, slime on cook line.
Wet wiping cloth not stored in sanitizing solution between uses on cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over fresh sliced onions - operator moved raw chicken to lower shelf.
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 lowboy reach in cooler - egg rolls (66F - Cold Holding); fried shrimp (66F - Cold Holding); cooked ribs (66F - Cold Holding); sweet sour chicken (65F - Cold Holding) operator states food products were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line lowboy reach in cooler - egg rolls (66F - Cold Holding); fried shrimp (66F - Cold Holding); cooked ribs (66F - Cold Holding); sweet sour chicken (65F - Cold Holding) operator states food products were not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the 3 compartment sink - operator instructed employees to only wash hands at the hand washing station. Employee washed hands at the hand sink.
Handwash sink not accessible for employee use at all times. Fry baskets in kitchen hand sink - operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink and dish station hand sink - operator provided towels.
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing - operator went to store and provided chlorine for sanitizing.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Dry storage area bag of onions on floor - operator moved to shelf.
Oct 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money then put on gloves without washing hands - operator instructed employee to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw chicken over cooked chicken - operator moved raw chicken to lower shelf.
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. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. Hot line make table - bean sprouts (51F):sitting above make table under 2 hours - operator moved to walk in cooler.
Handwash sink not accessible for employee use at all times. Both hands sink blocked front counter container inside - operator removed. Back kitchen - garbage can removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared over 24 hours - operator date marked.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working wok station removed watch.
Walk -in cooler interior/shelves have accumulation of soil residues.
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.