GREAT WALL
3040 JOG RD, Greenacres FL 33467 · 5616997886
Last inspected Feb 11, 2026 · 8 visits since October 2023
NOV 23
JUL 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Raw chicken over raw beef Advised operator to stored properly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,660
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024686 | Feb 11, 2026 | May 4, 2026 | $1,200 |
| 2--2025069430 | Aug 20, 2025 | Oct 14, 2025 | $1,900 |
| 2--2025027490 | Feb 12, 2025 | Apr 22, 2025 | $560 |
Inspection history
8 visits, newest first
Feb 11, 2026Administrative 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
What the inspector wrote — 5 findingsThe state's own report →
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 Touched garbage can, then proceeded to touched rice cooker handle, then opened walk in cooler door, then handle containers with food without washing hands first. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken stored above ready to eat sauces. 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. Raw chicken over raw beef Advised operator to stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on bottom of prep tablet next to fryers. Cooked chicken 53F cold holding. Per operator stored for approximately 30 minutes and not prepared or portioned today, operator moved to inside of reach in cooler
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared two days ago. Operator date marked
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell egg and after without washing hands employee handled clean tongs to removed cooked eggs rolls from deep fryer, 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 cutting board used for raw meats and without washing hands employee handled container of cut cabbage, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored above bucket of sauce, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from deep fryer raw chicken wings (51F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 45 minutes, discussed cold holding with operator who moved product to reach in freezer to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on shelf above flip top cooler cooked broccoli (88F - Hot Holding) per operator product prepared approximately 45 minutes ago and held at room temperature until reheated and served to order, discussed hot holding with operator who reheated product to 165F+.
Toxic substance/chemical improperly stored. In kitchen on table spray bottle of bug repellent stored directly next to clean cutting boards, and dishes, discussed with operator who removed product.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked pasta (94F - Cooling) at 12:20 since 11:20 to 88F at 12:40; cooked fried chicken (113F - Cooling) at 12:30 since 11:30 to 111F at 12:45; at this current rate of cooling products will not reach 71F within 2 hours discussed with operator who moved product to speed rack in walk in cooler. In kitchen on preparation table marinaded chicken (65F - Cooling) at 12:20 since 11:20 to 65F at 12:40, at this rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to rapid chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time to control for cooked rice at cook line, rice properly time marked and operator unable to provide written procedures, discussed with operator and emailed time is a public health control form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer cooked pork ribs not date marked, per operator product prepared 3 days ago, discussed date marking with operator who date marked product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen next to oven at cook line hand washing sink handles soiled with grease and food debris, discussed with operator to clean and sanitize.
Single-service items for customer self-service not properly protected to prevent contamination. On shelf at cook line employee cell phones stored with single service items, discussed with operator who removed cell phones.
Feb 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 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. Employee wiped Hands on visibly soiled apron and without washing hands employee began to handle pork dumplings to place in pan to cook. Discussed with operator employee washed hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked rice (118F - Cooling) at 3:20 since 2:20 to 115F at 3:50. At this current rate of cooling product with not reach 70F within 2 hours. Operator moved to walk in cooler to chill. In kitchen on prep table chicken broth (97F - Cooling) at 3:25 since 2:25 to 93F at 4:00. At this current rate of cooling product will not reach 70F within 2 hours operator moved to walk in cooler. In walk in cooler raw chicken (57F - Cooling) at 3:20 since 2:50 to 56F at 3:50. At this current rate of cooling product will let reach 41F within 4 hours operator removed plastic wrap from container to allow for adequate airflow to chill. In walk in cooler raw chicken (71F - Cooling)at 3:45 since 2:00 To 70F at 4:10; cream cheese mix (56F - Cooling)at 3:40 since 2:00 to 56F at 4:10. At this current cooling rate products will not reach 41F within 4 hours. Operator moved products to freezer to chill. In flip top cooler raw chicken (46F - Cooling) at 3:30 since 12:00 to 49F at 4:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer. In reach in cooler cooked pasta (47F - Cooling) at 3:40 since 12:00 to 51F art 4:00. At this current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to chill.
Equipment in poor repair. In kitchen reach in freezer lip heavily soiled with food debris and buildup and held together with tape. Discussed with operator.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority5 Intermediate1 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken wings (75F - Cooling) at 3:25 since 12:00. At this current rate of cooling product never reached 70F within 2 hours see stop sale
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 into wok and without washing hands employee began to handle clean utensils used to portion cooked chicken. Discussed with 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 and fixed eye glasses and without washing hands employee resumed handling clean utensils used to cook fried rice. 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 without washing hands employee began to handle pork dumplings to place in pan to cook. Discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer open plastic bags of raw chicken stored over open bags of cooked chicken nuggets. Operator corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over sweet and sour sauce and cooked pasta. Operator corrected storage of products.
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 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken wings (75F - Cooling) at 3:25 since 12:00. At this current rate of cooling product never reached 70F within 2 hours see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler raw beef (47F - Cold Holding); baby corn (45F - Cold Holding); cooked pork (47F - Cold Holding); pork wontons (57F - Cold Holding); cut cabbage (62F - Cold Holding); raw chicken (47F - Cold Holding); cooked boneless ribs (45F - Cold Holding) Per operator product not prepared or portioned today and held in unit overnight. Ambient air in flip top cooler 51F. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cooked chicken (40F - Cold Holding); pork egg rolls (41F - Cold Holding); raw chicken (40F - Cold Holding); raw beef (47F - Cold Holding); baby corn (45F - Cold Holding); cooked pork (47F - Cold Holding); pork wontons (57F - Cold Holding); cut cabbage (62F - Cold Holding); raw chicken (47F - Cold Holding); cooked boneless ribs (45F - Cold Holding) Per operator product not prepared or portioned today and held in unit overnight. Ambient air in flip top cooler 51F. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer cooked rice (112F - Hot Holding) per operator product cooked in rice cooker approximately 2 hours ago and moved to warmer to hold until served. Discussed hot holding with operator who moved product to stove to reheat to 165+F.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to set up three compartment sink. Operator stated they do not sanitize only wash with soap. Discussed proper sanitation procedures with operator and helped set up 3 compartment sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked rice (118F - Cooling) at 3:20 since 2:20 to 115F at 3:50. At this current rate of cooling product with not reach 70F within 2 hours. Operator moved to walk in cooler to chill. In kitchen on prep table chicken broth (97F - Cooling) at 3:25 since 2:25 to 93F at 4:00. At this current rate of cooling product will not reach 70F within 2 hours operator moved to walk in cooler. In walk in cooler raw chicken (57F - Cooling) at 3:20 since 2:50 to 56F at 3:50. At this current rate of cooling product will let reach 41F within 4 hours operator removed plastic wrap from container to allow for adequate airflow to chill. In walk in cooler raw chicken (71F - Cooling)at 3:45 since 2:00 To 70F at 4:10; cream cheese mix (56F - Cooling)at 3:40 since 2:00 to 56F at 4:10. At this current cooling rate products will not reach 41F within 4 hours. Operator moved products to freezer to chill. In flip top cooler raw chicken (46F - Cooling) at 3:30 since 12:00 to 49F at 4:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer. In reach in cooler cooked pasta (47F - Cooling) at 3:40 since 12:00 to 51F art 4:00. At this current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on prep table cutting board used to cut broccoli with black mold/slime like substance. Discussed with operator to clean and sanitize.
Handwash sink used for purposes other than handwashing. In kitchen next to front counter hand washing sink used to store dirty wash cloths. Operator removed.
Spray bottle containing toxic substance not labeled. In kitchen next to prep table spray bottle containing bleach not labeled. Operator added label.
Equipment in poor repair. In kitchen reach in freezer lip heavily soiled with food debris and buildup and held together with tape. Discussed with operator.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce...raw beef directly stored top of the vegetables at walk in cooler. Manager removed.
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... rice with wrong time marked, chicken wings no time marked at cook line, food being held less than four hours, employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken wings 89F, per operator food was cooked two hours ago, operator removed food to cooler to cooling.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...Certified Food manager not aware to how to do sanitation utensils.
Handwash sink used for purposes other than handwashing..stored containers in handwashing sink by the dishwashing sink, manager removed
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Clean utensils knife stored between equipment reach, employee removed
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Food stored on floor...several box of chicken, onion at walk in cooler.
Nov 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times...blocked by big garbage can, stored plastic gloved in handwashing sink by the dishwashing sink, employee removed those things.
No handwashing sign provided at a hand sink used by food employees by the rice cocker
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container...egg rolls stored in brown cardboard paper at walk in cooling. Employee moved.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw pork with bread in chase reach in freezer. Employee properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw pork above dumplings at walk in cooler. Employee replace pork.
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....raw chicken with raw pork, raw fish,raw beef at chase freezer. Employee properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken 48°, pork 50° in flip top reach cooler at kitchen being held less than four hours. Manager moved to bottom acceptable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... cooked to serve hot holding rice 82°, chicken 91° by the fryer at kitchen being held less than 2 hours. Operator time marked.
Handwash sink used for purposes other than handwashing...stored wet towel in hand sink at front line. Operator moved.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....egg rolls, noodles, pork was cooked 2, 3 days ago in walk in cooler.
Spray bottle containing toxic substance not labeled...degreaser spray bottle. Employee labeled.
Wet wiping cloth not stored in sanitizing solution between uses...stored in handwashing sink.operator moved.
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.