CHINESE GARDEN
4595 HYPOULUXO RD STE 9, Lake Worth FL 33463 · 561-996-9788
Last inspected Apr 2, 2026 · 8 visits since July 2023
NOV 23
AUG 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 live flies landing on cooked chicken on table next to deep fryer see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013854 | Dec 29, 2025 | Apr 13, 2026 | $1,100 |
| 2--2025030691 | Feb 26, 2025 | May 19, 2025 | $200 |
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Employee with no hair restraint while engaging in food preparation. 2 employees preparing food without hair restraints. Employees put on hair restraints.
Food stored on floor. Bucket of soy sauce stored on floor in kitchen. Manager removed soy sauce from floor.
Show the remaining 4 findings ▾
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored under cutting board. Manager removed cloth from cutting board.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs at 2 handwashing sinks in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low boy cooler soiled with food debris.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in pan of cold standing water at 3 compartment sink. Educated manager on proper thawing methods. Raw shrimp placed under cold running water. Shrimp held at 38 F.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited store to discard old cardboard boxes and after entered kitchen and without washing hands began to measure water to pour into batch of marinated chicken, discussed with operator employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs to mix into raw chicken and after without washing hands employee handled clean and sanitized pots used to measure out food on flip top cooler, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw shell eggs stored above snow peas, discussed with operator who corrected storage of products.
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. Non commercially packaged raw chicken stored above non commercially packaged raw pork stuffed wontons. Discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on prep table cooked pasta (49F - Cold Holding); house made cooked vegetables stock (73F - Cold Holding) per operator products not portioned or prepared today and held at room temperature until for approximately 1 hour, discussed with operator cold holding requirements, operator moved products to reach in cooler. Emailed time is a public health control form to operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flip top cutting board cooked broccoli (84F - Hot Holding) per operator product prepared approximately 20 minutes ago and held at room temperature until served, discussed with operator who reheated product to 165F and placed in steamer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler pans of cooked shrimp (88F - Cooling) at 12:40 since 11:00 to 84F at 12:55; cooked chicken (83F - Cooling) at 12:40 since 11:00 to 82F at 12:55, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in freezer to rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink, discussed with operator who provided paper towels.
Food stored on floor. In kitchen next to walk in cooler buckets of cooked sauce stored on floor, discussed with operator who removed product from floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in two door cooler to right of deep fryers heavily soiled, discussed with operator to clean and sanitize unit.
Apr 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork stored over cream cheese, cut lettuce, Eggs over mushrooms and sauces. Discussed storage with operator who corrected storage of products.
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. In walk in freezer open bucket of raw chicken stored on top of box of raw shrimp. Discussed with operator who moved bucket of chicken.
Feb 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork stored over cream cheese, cut lettuce, Eggs over mushrooms and sauces. Discussed storage with operator who corrected storage of products.
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. In walk in freezer open bucket of raw chicken stored on top of box of raw shrimp. Discussed with operator who moved bucket of chicken.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table chicken wings (57F - Cooling) at 2:30 since 2:00 to 59F at 3:00. At this current rate of cooling products will not reach 41F within 4 hours discussed with operator who moved product to walk in cooler. In kitchen on table cooked pasta (60F - Cooling)at 2:45 since 12:45 to 61F at 3:00. At this current rate of cooling products will not reach 41F within 6 hours discussed with operator who moved product to walk in cooler.
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/ Manager on duty Ding li 2/3/2020 expired 2/3/25. Discussed with operator to renew.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Container of medicine improperly stored. At flip top cooler bottle of medicine stored above cooler with open lids. Discussed with operator who removed bottle.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands then used visibly soiled cloth to dry hands before handling clean utensils to cook fried rice. Discussed with operator employee washed hands
Live, small flying insects found 2 live flies in kitchen landing on cooked chicken. Discussed with operator see stop sale. 17 live flies in kitchen dishwashing area landing on clean and sanitized utensils and dishes / speed racks and walk in cooler walls. Discussed with operator to kill flies and clean and sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw ground pork stored over cream cheese, cut lettuce, Eggs over mushrooms and sauces. Discussed storage with operator who corrected storage of products.
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. In walk in freezer open bucket of raw chicken stored on top of box of raw shrimp. Discussed with operator who moved bucket of chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 live flies landing on cooked chicken on table next to deep fryer see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table cooked chicken (67F - Cold Holding); egg rolls (61F - Cold Holding) per operator products not portioned or prepared today removed from cooler approximately 2 hours ago and held at room temperature until reheated and served. Discussed cold holding with operator who moved chicken to walk in to cool.
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. Discussed with operator and emailed poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table chicken wings (57F - Cooling) at 2:30 since 2:00 to 59F at 3:00. At this current rate of cooling products will not reach 41F within 4 hours discussed with operator who moved product to walk in cooler. In kitchen on table cooked pasta (60F - Cooling)at 2:45 since 12:45 to 61F at 3:00. At this current rate of cooling products will not reach 41F within 6 hours discussed with operator who moved product to walk in cooler.
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/ Manager on duty Ding li 2/3/2020 expired 2/3/25. Discussed with operator to renew.
Insect control device installed over food preparation area. In kitchen bug zapper on top of flip top cooler with approximately 20 dead flies on shelves next to zapper. Discussed with operator who removed zapper and cleaned and sanitized area.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...bean sprouts 49F in reach in cooler, food not prepped or portion today, food being held less than 4 hours. Operator covered food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. egg rolls, general toa chicken, sweet n sour chicken by the fryer being held less than 4 hours. Operator time marked.
Food-contact surface soiled with food debris, mold-like substance or slime...stored egg rolls in soiled, greasy baskets at walk in cooler. Operator replace food another clean container.
Handwash sink used for purposes other than handwashing...containers stored in handwashing sink at prep station. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink by the prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg rolls was cooked 2 days ago at walk in cooler. Operator date marked.
Clean utensils knife stored between equipment at kitchen. Operator removed.
No handwashing sign provided at a hand sink used by food employees by the prep sink.
Stored food not covered...egg rolls, chicken at walk in cooler. Operator covered
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg rolls 55°, sweet and sour chicken 59°, general toa chicken 56° by the fryer, garlic in oil 64° in flip top reach in cooler food being held less than four hours, operator time marked.
Handwash sink not accessible for employee use at all times...blocked by meat ground machine. Operator moved.
No chemical CHLORINE test kit provided when using sanitizer at three-compartment sink"
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....heavy soiled build up in all handwashing sink at the establishment.
Stored food not covered...egg rolls at walk in cooler, chicken in walk in freezer. Operator covered food.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Eggrolls and fried chicken (both 88°F) cooling at room temperature. Per operator for 1 hour. Operator placed in the freezer to speed chill below 70° F. In remaining 1 hour.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Observed on walk-in cooler and freezer doors.
Employee eating in a food preparation or other restricted area. Operator relocated.
Food ( bag of onions) stored on floor of the walk-in cooler. Operator placed on shelf.
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.