GREAT WALL
5014 SEMINOLE PRATT WHITNEY RD, Loxahatchee FL 33470 · 561.283.1258
Last inspected Jul 30, 2026 · 13 visits since January 2024
DEC 24
AUG 25
OCT 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. In kitchen approximately 60 live ants crawling on flip top cooler, shelves above cooler, on single service to go containers, and lid to rice warmer, discussed with operator who began to clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $5,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003041 | Oct 22, 2025 | Feb 4, 2026 | $2,000 |
| 2--2025063490 | Aug 22, 2025 | Sep 18, 2025 | $800 |
| 2--2025010687 | Dec 16, 2024 | Feb 26, 2025 | $600 |
| 2--2024053635 | Aug 8, 2024 | Oct 23, 2024 | $800 |
| 2--2024024971 | Apr 2, 2024 | May 29, 2024 | $200 |
| 2--2022009223 | Jan 25, 2022 | Mar 23, 2022 | $800 |
| 2--2021044115 | Aug 17, 2021 | Oct 7, 2021 | $200 |
Inspection history
13 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. 5lbs- hoisin sauce 5lbs-Ground bean sauce 1-#10 can-Apple sauce
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle unwashed beans then began handling clean ladle at wok; no hand wash. Advised manager that employee should wash hands.
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 low boy reach in cooler across from fryer: cooked chicken (53F - Cold Holding); raw steak (52F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler across from fryer: cooked chicken (53F - Cold Holding); raw steak (52F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale. egg rolls with cooked pork (53F - Cold Holding); cooked pork (52F - Cold Holding); cooked chicken (53F - Cold Holding) As per operator, stored in unit 3 hours. Not prepped or portioned today. Operator returned to walk in cooler to quick chill. At cook line on shelf: fresh garlic and oil mixture (98F - Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (80F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. Operator discarded.
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in dinning room eating food then handled containers of food without washing their hands- educated operator- employee washed their hands.
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. At prep area- employee handled soiled towel than proceeded to prepare food without changing their gloves or washing their hands- educated operator- employee washed their hands.
Handwash sink not accessible for employee use at all times- blocked by large metal bowl by cook line- operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on prep counter operator removed.
Wiping cloth sanitizing solution stored on the floor.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 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 and after handled clean utensils to stir pasta, discussed with operator who educated employee, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked pasta, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen on dry storage shelf pesticide chalk stored above sealed containers of food products, discussed with operator who removed product and discarded.
Tracking powder pesticide used inside establishment. Operator uses pesticide chalk inside establishment in kitchen, discussed with operator to clean and sanitize all areas to prevent cross contamination.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen large metal bowl of cooked pasta (86F - Cooling) at 11:55 since 11:45 to 90F at 12:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapidly cool. In walk in cooler cooked pasta (50F - Cooling) at 12:00 since 11:30 to 52F at 12:15; cut cabbage (49F - Cooling)at 12:00 since 11:45 to 51F at 12:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved products to reach in freezer to rapid chill.
Food stored on floor. In kitchen open buckets of sauce stored on floor, discussed with operator who removed products from floor.
Time/temperature control for safety food thawed in an improper manner. In kitchen frozen kitchen thawing at room temperature, discussed with operator who moved products to walk in.
Aug 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored directly above cooked pasta, and raw shrimp stored above buckets of sauce, discussed with operator who corrected storage of products.
Aug 21, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 13 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
13 High priority4 Intermediate3 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled container of cooked pasta, discussed with operator employee washed hands.
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 wiped hands on visibly soiled apron and after handled clean and sanitized dishes, discussed with operator employee 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 handled trash can and without washing hands employee handled container of sauce, discussed with operator employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp.
Live, small flying insects found In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler. Discussed with operator to eliminate flying insects and clean and sanitize areas.See stop sale for cut cabbage, raw chicken, broccoli.
Presence of insects, rodents, or other pests. In kitchen approximately 60 live ants crawling on flip top cooler, shelves above cooler, on single service to go containers, and lid to rice warmer, discussed with operator who began to clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork and beef stored above cooked pork all products not commercially packaged, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored directly above cooked pasta, and raw shrimp stored above buckets of sauce, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler. Discussed with operator to eliminate flying insects and clean and sanitize areas. See stop sale for cut cabbage, raw chicken, broccoli.
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. In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer pork egg rolls (69F - Cold Holding); fried chicken (52F - Cold Holding) per operator products removed from cooler and left out for approximately 45 minutes, discussed cold holding with operator who moved products to reach in freezer to rapid chill.
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 provided operator with email copy of big 6.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed with operator
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. No clean up procedures available emailed operator clean up procedures poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked chicken (92F - Cooling) at 12:15 since 11:55 to 91F at 12:30; cooked shrimp (90F - Cooling) at 11:15 since 11:55 to 83F at 12:30; cooked pork wontons (112F - Cooling) at 12:20 since 11:50 to 98F at 12:35, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen above triple sink insect control device with approximately 30 dead flies, discussed with operator to discard.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handles and gaskets soiled with food debris and soil residues, discussed with operator to clean and sanitize areas.
Food stored on floor. In kitchen multiple buckets of sauce stored on floor, discussed it's operator who removed products from floor.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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. Observed employee touch clothes then handle clean pot to stir cooked rice; no hand wash. Advised operator to wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly landing on cooked rice; stop sale rice. Operator rid kitchen of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw chicken wings stored over bucket with sauce. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly landing on cooked rice; stop sale rice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made Saturday as per operator; not date marked. Operator date marked.
Aug 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 3 dented cans of ground bean sauce (5lbs each)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from outside, fetch crates, take them to walk in cooler then handle utensil and prepared food at cook line; no hand wash. Advised operator that employee should wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing freezer near deep freezers: Raw shrimp stored over cooked pork portioned in bags. Employee stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw chicken stored over water melon and sauce in a bucket. Operator stored properly.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several bags of cooked pork stored in freezers prepared 2 days prior as per operator, not date marked. Advised operator to date mark.
Food stored on floor. Box with oil stored on floor. Employee stored properly.
Aug 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw eggs stored over cooked chicken wings. Advised operator of proper storage, operator stored properly.
Aug 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, Employee wiping table with blood from raw pork, did not sanitize table.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw eggs stored over cooked chicken wings. Advised operator of proper storage, 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 beef in walk in. Advised operator of proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (80F - Cold Holding); cooked pork (48F - Cold Holding); cut cabbage (81F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature for approximately 1 hour prior. Operator placed items into walk in to fascilitate quick chill.
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 food items prepared over 24 hours with no date marking. Advised operator to properly date mark items held over 24 hours.
Food stored on floor. At kitchen, large bin of raw pork stored on the floor. Advised operator of proper storage. Operator removed from floor.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. At cook line, Employee using dry cloth to wipe pot after preparing rice entree with raw pork, did not wash, rinse, and sanitize pot before using it to prepare another entreee.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line low boy, employee opened can of soda in reach in cooler with customer food.
Stored food not covered. At walk in cooler, several bins of prepared food not covered.
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cooked pork (46F at 12:10pm; 45F at 12:45pm - Cooling) As per operator, pork was sliced at 11:30am. At current rate of cooling, item will not cool to 41F within 4 hours. Item stored over stacked. Advised operator to remove over stacked portion to quick chill.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of baby corn observed dented.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 live, small flying insects in dry food storage area and 3 landing on closed containers of baking powder.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: Raw eggs stored on top of cooked pork. Operator discarded eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, on prep table: cooked rice (61F - Cold Holding); bean sprouts (59F - Cold Holding) As per operator, items were taken from walk in cooler 45 mins prior. Advised operator to quick chill and maintain temperature or utilize time as a public health control. At flip top cooler unit: raw shelled eggs (48F - Cold Holding) As per operator, placed in flip top cooler from walk in cooler, 30 mins prior. Operator discarded eggs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cooked pork (46F at 12:10pm; 45F at 12:45pm - Cooling) As per operator, pork was sliced at 11:30am. At current rate of cooling, item will not cool to 41F within 4 hours. Item stored over stacked. Advised operator to remove over stacked portion to quick chill.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chemical test strips for pools. Advised operator to provide the correct strips.
Plumbing system in disrepair. At walk in cooler: Dripping pipeline into a container over shelves of food. Leaking pipe in bathroom pouring water into dining area.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to rice warmer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Working containers of food removed from original container not identified by common name. Sugar
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.