GRAND LAKE CHINESE RSTAURANT
7758 OKEECHOBEE BLVD STE6, West Palm Beach FL 33411 · 561-681-1388
Last inspected Mar 18, 2026 · 10 visits since November 2023
SEP 24
NOV 24
FEB 25
DEC 25
MAR 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
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023066989 | Nov 13, 2023 | May 17, 2024 | $800 |
| 2--2021052624 | Sep 29, 2021 | Jun 20, 2022 | $800 |
| 2--2021010998 | Feb 15, 2021 | Apr 30, 2021 | $200 |
| 2--2019004945 | Jan 23, 2019 | Mar 5, 2019 | $200 |
Inspection history
10 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
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. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine sanitizing solution 200+ppm, exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at designated hand sink. Operator provided paper towel.
Feb 5, 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 priority0 Intermediate1 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale.
Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor.
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored in same container as ready-to-eat food. At walk in cooler raw shrimp and raw ground beef stored in container with wontons - operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over wontons- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw pooled eggs stored over cooked noodles - operator removed and stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line- employee handled raw chicken than proceeded to handle clean equipment to plate food without changing gloves and washing their hands- educated operator - employee washed their hands Properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen prep area- Egg rolls 115F at 2:25 to 93F at 3:10 ( cooling since 1:30)- food left out too cool - at current rate of cooling food will not reach to 70F within 2 hours- operator placed I. Walk in freezer to quick chill.
Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor.
Time/temperature control for safety food thawed in an improper manner. At prep sink - shrimp defrosting in standing water - operator placed under running water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm corrected to 100ppm)
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Pineapple can 46floz- dented bulging- see stop salw.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door and started preparing food without washing their hands- educated operator - employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to cook food for order without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At drink reach in cooler by server station- container of lemons lined with non-food grade paper napkins - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked noodles- operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shell eggs- operator stored properly.
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. At walk in freezer - raw ground pork not commercially packaged stored over whole muscle pork- operator removed and stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by dishwashing area- operator provided.
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 cooked duck made Monday not date marked. At reach in cooler by cookline- cooked chicken made Monday not date marked.
At cookline- Wiping cloth sanitizing solution stored on the floor- operator moved of the floor.
Food stored on floor. At cookline container of oil stored on floor- operator moved of the floor.
Nov 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauces - operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass reach in cooler - Cooked pork ribs prepared Sunday - not date marked - operator date marked.
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)- operator corrected to 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercial packaged stored over cooked dim sum pastries- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over soy sauce - operators moved and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Raw bean sprouts 78F- cold holding, cut cabbage 76F- cold holding- food not prepared or portioned today- food left out on counter out of temperature for 2 hours- operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. Chemical spray bottle of glass cleaner stored over sauce at at storage area- operator removed.
Food stored on floor. Container of oil on floor at cook line- operator removed.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Mar 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork/beef- operator moved raw chicken to lower shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee open bottles of water stored over prep counter.
No handwashing sign provided at a hand sink used by food employees.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority4 Intermediate4 Basic
Show 18 findings ▾
Container of medicine improperly stored. Container of medicine stored over prep counter by cookline- operator removed.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen through back door- retuned and started to prepare food without washing their hands- educated operator- employee washed hands.
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. At dishmachine area- Employee handled dirty dishes then proceeded to sharpen clean knives- without washing their hands- educated operator- employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw beef then grabbed clean scoop from cornstarch container and placed scoop back inside container- without washing their hands- educated operator- employee washed hands
Employee washed hands with no soap. Employee handled dirty dishes - washed hands in handwash sink without soap then proceeded to handle clean dishes- educated operator - employee washed hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken over vegetables and sauces - operator raw chicken moved to lower shelf. At walk in cooler raw shell eggs stored over eggplant- operator over to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork/beef- operator moved raw chicken to lower shelf.
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. At walk in freezer- raw chicken not commercially packaged stored over raw fish- operator moved raw chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- pork dumplings 60F- cold holding, vegetable dumpling 58-60F- cold holding, cooked pork 48-60F- cold holding, raw shell eggs 58-60F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline counter- Cut cabbage 67F- cold holding, raw bean sprouts 67F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours - operator placed under time as a public health control, for remaining 2 hours.
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.
Employee washed hands in a sink other than an approved handwash sink. Employee handling raw beef washed hands inside dump/ prep sink near exit door by cook line area- educated operator- employee washed hands.
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- cooked chicken made on 03/04/24 not date marked- operator date marked.
Records/documents for required employee training appear to be falsified. Observed dates on two food handler certificates appeared to be falsified.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee open bottles of water stored over prep counter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watch while preparing food.
No handwashing sign provided at a hand sink used by food employees.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp and cooked pork/ beef defrosting at room temperature- operator moved to walk in cooler.
Nov 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over mustard sauce- operator moved raw fish to lower shelf.
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. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf.
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. Some employee training expire 03/2022
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging over plates and steam table with soup inside near cook line- operator removed.
No handwashing sign provided at a hand sink used by food employees- by handwash sink near dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area- shelf under prep counter soiled with old grease and debris.
Wiping cloth sanitizing solution stored on the floor.
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Two dented cans of hoisin sauce at dry storage area- see stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched there face then proceeded to cook food without washing their hands- educate$ operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over mustard sauce- operator moved raw fish to lower shelf.
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. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tall glass reach in cooler- Pork dumplings 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in freezer to quick chill. At reach in cooler by cookline-raw bean sprouts 50F- cold holding, cut cabbage 50F- cold holding,- food not prepared or portioned today food stored above fill line inside - food out of temperature for 1 hour- operator moved to walk in cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler- scallops 47-48F at 11:40 to 47-48F at 11:55( cooling since 10:15) -food covered - at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. At reach in cooler near cookline- shrimp dumpling 47-48F at 11:25 to 47-48F at 12:00 ( cooling since 10:00)- food stacked and covered at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill.
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. Some employee training expire 03/2022
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch on- educated operator- employee removed watch.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging over plates and steam table with soup inside near cook line- operator removed.
Food stored on floor. Container of oil stored on floor near dry storage/ multiple food items stored on floor in walk in cooler
No handwashing sign provided at a hand sink used by food employees- by handwash sink near dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area- shelf under prep counter soiled with old grease and debris.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored over food and spices at dry storage shelf- operator removed.
Wiping cloth sanitizing solution stored on the floor.
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.