FONG'S GARDEN
3246 S DIXIE HWY, West Palm Beach FL 33405 · 6468527258
Last inspected Jun 30, 2026 · 9 visits since August 2023
OCT 24
MAR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025053157 | Jul 2, 2025 | Aug 20, 2025 | $800 |
| 2--2025008391 | Dec 2, 2024 | Mar 18, 2025 | $320 |
| 2--2023048280 | Aug 21, 2023 | Sep 13, 2023 | $400 |
Inspection history
9 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. Container of multivitamin and Advil stored on shelf above prep table and cook line prep area. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above open container of cooked rice in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding) not prepped or portioned today stored in container above cooling line in cook line flip top cooler. Per operator item was removed from walk in cooler less than 1 hour ago. Operator placed in below cooler to chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked wontons in walk in cooler not date marked. Per operator items were prepared approximately 1-2 days ago.
Show the remaining 9 findings ▾
Buildup of food debris/soil residue on equipment door handles throughout kitchen.
Cardboard used to line nonfood-contact shelves in kitchen.
Current Hotel and Restaurant license not displayed. Displayed licensed expired in 2024.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and pack of cigarettes stored on kitchen prep table.
Equipment in poor repair. Walk in freezer door in disrepair.
Floor soiled/has accumulation of debris in walk in cooler and underneath cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour bins soiled with food debris. Handwashing sink in kitchen soiled. Storage shelves above flip top coolers soiled with dust/food debris. Walk in cooler shelves soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues throughout kitchen areas.
Soiled dry wiping cloth in use. Multiple soiled dry wiping clothes stored on food prep areas on cook line.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored over ready to eat sauce. Operator moved raw beef to next shelf.
Food stored on floor. On cook line, fryer oil stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, flip top cooler has accumulated food debris and grease.
Jul 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cloth napkins used to cover ready to eat foods-Rice, cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (51F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved items to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, cooked rice (69F - Hot Holding), operator stated product held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At outside rear of building, no vacuum breaker at hose Bibb where hose is attached.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by containers. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several items held over 24 hours without proper date marking. Advised operator to date marked all foods held over 24 hours.
Bowl or other container with no handle used to dispense food. Cup used scoop for salt.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened beverages on prep table. Operator removed.
Food stored on floor. At kitchen, oil stored on floor At walk in cooler, box of chicken stored on floor Advised operator of proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, shelves, tables soiled with dust and food debris.
Plumbing system in disrepair. Hand wash sink by cook line clogged.
Time/temperature control for safety food thawed in an improper manner. At kitchen, raw shrimp thawing in standing water. Operator placed shrimp under running water.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knife between tables at cook line. Operator removed.
Mar 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. Observed pills stored next to teriyaki sauce for store. Operator removed.
Employee washed hands with no soap. Observed employee wash hands with no soap. Advised employee to wash hands again with soap and for 20 seconds.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door cooler Raw shrimp over bean sprouts. Operator removed. Observed in walk in cooler raw shell eggs over onions. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (47F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator moved food below flip top cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (101F - Hot Holding). Food held in unit less than 4 hours. Observed rice warmer turned off. Operator turned rice warmer back on.
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.
Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris and soil residue on walk in cooler door handle.
Cardboard used to line food-contact shelves.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line knife between tables at cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled with grease and food debris at cook line. Observed front door of coolers heavily soiled with food debris and grease.
Plumbing system in disrepair at handwashing sink in kitchen. Operator fixed.
Dec 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Cutting board has cut marks and is no longer cleanable.
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 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 entered kitchen and began handling food with barehands. Hands not washed before beginning to work. Educated employees on site about handwashing.
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. Chef observed washing hand sink with steel sponge and immediately grabbed food items from walk in cooler with barehands. Hands not washed in between
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink
Handwash sink not accessible for employee use at all times. Bucket and stainless steel pots in front of hsndsonm
Handwash sink used for purposes other than handwashing. Equipment stored in hand sink
Manager or person in charge lacking proof of food manager certification.
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.
Buildup of food debris/soil residue on equipment door handles. Flip top cooler lid
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Both employees on site
Feb 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Several pans stored in hand sink by three compartment sink. Explained and manager removed the pans.
Spray bottle containing toxic substance not labeled. Light green color liquid spray bottle not labeled. Explained
Working containers of food removed from original container not identified by common name. Powdered creamer. Employee labeled.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier walked in the kitchen grabbed single service box and scooped rice without washing hands; Educated operator; advised employee to wash hands before handling food;
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee with open wound on middle finger handling single service items; educated; operator washed hands placed bandage and gloves;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs store on top of cooked chicken and make table 2 at cook line Raw chicken container, stored on top off soy sauce bucket. Operator stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee blew into gloves and placed gloves on without washing hand before; educated; employee washed hands and placed new gloves on;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F-Cold Holding) pork (49F - Cold Holding) in make table #1 at cook line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 1 hour; as per operator cooler left opened; cooler closed; rechecked pork at 48 F;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (130F - Hot Holding); in rice cooker at cook line; as per operator food cooked at 11 am and kept inside cooker; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F before returning food to hot holding
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. Printed procedures during the inspection.
Food stored on floor. Bucket of soy sauce on the floor next to 3 compartment sink. Advised operator to store 6" off the floor.
No conspicuously located ambient air temperature thermometer in holding units at cook line;
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed back into the sanitizer bucket.
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.