HUNAN CITY
1901 LAKERIDGE BLVD, Boca Raton FL 33496 · 5619095079
Last inspected May 20, 2026 · 15 visits since October 2023
NOV 24
APR 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at warewashing area in kitchen. Observed 1 live roach at dry storage area in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $650
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024054358 | Sep 16, 2024 | May 6, 2025 | $400 |
| 2--2024013229 | Feb 28, 2024 | Jun 21, 2024 | $250 |
Inspection history
15 visits, newest first
May 20, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Exterior door has a gap at the threshold that opens to the outside.
Screening is not 16-mesh to the inch at back door.
May 19, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 24 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Nonfood-grade bags used in direct contact with food. Observed pork bones stored in "thank you" bags in walk in freezer.
Roach activity present as evidenced by live roaches found. 1. Observed approximately 8 live roaches crawling in and out of drain in kitchen. 2. Observed approximately two live roaches crawling on chemicals in storage crate next to handsink in kitchen.
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. Observed Shrimp (52F); cooked chicken (52F); cooked vegetables (52F); rice (48F); cooked butter bean (45F); wonton (59F) and raw beef (48F) stored in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Food stored in unit for more than four hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp (52F); cooked chicken (52F); cooked vegetables (52F); rice (48F); cooked butter bean (45F); wonton (59F) and raw beef (48F) stored in flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Food stored in unit for more than four hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked vegetables (104F - Hot Holding) under heat lamps opposite cookline in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime observed on can opener blade at prep table in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked butter beans and rice prepared 24 hours ago per operator with no date marking.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored in rice container in dry storage area.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Dead roaches on premises. 1. Observed three dead roaches on storage rack, stuck to the back of refrigerator, and on floor at cookline in kitchen. 2. Approximately ten dead bugs observed in light shields in kitchen.
Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen during inspection.
Equipment in poor repair. Observed broken and partially removed handle on rice warmer in kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris at cookline, beneath cookline equipment and under food storage rack.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils at cookline stored in utensil water 80F.
Interior of microwave has accumulation of black substance/grease/food debris in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed on hood filters at cookline in kitchen. 2. Heavy soil of old food debris observed on microwave keypad and door handle 3. Observed soiled gaskets on reach in coolers opposite cookline in kitchen.
Plumbing system in disrepair. Observed bathroom toilet continually flushing when not in use.
Screening is not 16-mesh to the inch at back door.
Soiled tin foil used as shelf cover at food prep table opposite cookline in kitchen.
Stored food not covered. Observed cooked beef fully cooked to 41F or below and stored uncovered in two door reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing on drain board at triple sink in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust behind triple sink.
Mar 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
time extended
Feb 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 7 findings ▾
time extended
complied
time extended
complied
complied
cooked rice 42F, cooked ribs 43F. Complied
no live roaches at time of callback inspection. Complied
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12-1-25
Roach activity present as evidenced by live roaches found. Observed 1 live roach at warewashing area in kitchen. Observed 1 live roach at dry storage area in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice 59F, cooked fried rice 61F stored on table. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed food stored under no temperature control. Operator placed back into walk in cooler to quick chill.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair above vacuum packaging equipment inn kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave spiked with grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf at cook line with food debris and dirt.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed Samsung refrigeration reach in cooler shelves soiled with residue.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 47F. Per operator food was made yesterday. Observed cooling covered. Observed cooling in large container. Observed cooling overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice 47F. Per operator food was made yesterday. Observed cooling covered. Observed cooling in large container. Observed cooling overnight. 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. Observed employee touch ready to eat plantains out of fryer with bare hands. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw pork stored one soup. Operator stored raw pork properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler; raw shrimp (49F); cooked pork (48F); per operator food not prepared or portioned today. Food held in unit less than four hours. Operator added ice to cool food down.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Apr 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority1 Intermediate8 Basic
Show 9 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.
Bowl or other container with no handle used to dispense food. Observed plastic container and plate both with no handle stored inside rice warmer with rice in kitchen.
Clean utensils or equipment stored in dirty drawer or rack. 1. Clean food utensils and lids observed stored in soiled container on bottom shelf of food prep table in kitchen.
Food stored on floor. 1. Container of raw chicken and bucket of peeled onions stored on floor in walk in cooler. 2. Several boxes and containers piled onto the floor in walk in freezer. 3. Bagged sugar on floor in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at the cook line stored in Utensil water 83F. Operator discarded water.
Interior of microwave has accumulation of black substance/grease/food debris in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. 2. Door gaskets on three door reach in cooler opposite cook line in the kitchen. 3. Bottom shelf of food prep table soiled with food debris, opposite cookline in the kitchen. 4. Drawer at food prep table opposite cookline in kitchen.
Screening is not 16-mesh to the inch, at back exit door.
Soiled dry wiping cloth in use. Observed stored at cookline.
Jan 21, 2025Call 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.
Ceiling/ceiling tile shows damage or is in disrepair above vacuum seal equipment in kitchen.
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Raw frozen salmon portioned and packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Observed in flip top cooler in cook line; raw shrimp (50F - Cold Holding). Per operator not prepared or portioned today. Food in unit less than 4 hours. Observed raw shrimp above line mark inside container. Operated removed excess raw shrimp to walk in cooler to quick chill. 2. Fresh garlic and oil 76 F held at room temperature under no temperature control for food safety. Fresh garlic and oil held on cart next to stove less than 2 hours ago. Operated moved to reach in cooler to quick chill.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Cooked pork are chilled, vacuum packaged and held frozen until used in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing area near triple sink. Operated provided.
No probe thermometer provided to measure temperature of food products.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cooked pork are chilled, vacuum packaged and held refrigerated/frozen until used in the establishment.
Ceiling/ceiling tile shows damage or is in disrepair above vacuum seal equipment in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife sharpening tool between flip top cooler and prep table at cook line. Operated removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line utensils stored in 81F water in cook line. Operated discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on top of shelf in cook line heavily soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened water bottle above butter inside walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Samsung refrigerator across from grill in cook line, shelves heavily soiled.
Stored food not covered. Observed cooked pork, cooked ribs, cooked chicken in walk in cooler not covered.
Time/temperature control for safety food (cooked pork and raw salmon) packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Held inside walk in freezer.
Wash/Rinse/Sanitizing solution not maintained clean in triple sink. Operator cleaned sink snd refill water.
Sep 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches under tin foil lined shelf of prep table on cook line in kitchen. Observed 4 live roaches inside of wheels of cook line flip top in kitchen
Roach excrement and/or droppings present. Observed on tin foil of tin foil lined shelf of prep table on cook line in kitchen. Operator discarded
Dead roaches on premises. Observed 2 dead roaches on tin foil of tin foiled lined shelf on prep table on cook line in kitchen. Observed approximately 10 dead roaches on ground under fryers on cook line in kitchen Observed 2 dead roaches inside of fryer door on cook line in kitchen. Observed 1 dead roach inside of oven on cook line in kitchen
Floor soiled/has accumulation of debris. Observed under cook line equipment
Food stored on floor. Food stored on floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip top soiled. Shelving in walk in cooler soiled, Interior of drawer to prep table on cook line soiled
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Ripped/worn tin foil used as shelf cover. Operator discarded
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag of raw chicken, raw beef stored in same container in walk in cooler. Operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
Food stored on floor. Bag of unwashed onions stored on floor in walk in cooler. Operator moved to shelf
Soiled dry wiping cloth in use. Operator moved to dirty linen storage
Feb 29, 2024□ 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
Feb 28, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
Roach activity present as evidenced by live roaches found. Observed 2 live roaches on ground on cook line in kitchen. Operator removed 1 Observed 3 live roaches on ground under cook line equipment in kitchen Observed 2 live roaches on wall next to combo reach in cooler/freezer on cook line in kitchen Observed 3 live roaches on ground under box of oil on cook line in kitchen Observed 4 live roaches inside of back left wheel of cook line flip top cooler. Observed 1 live roach in floor drain behind cook line equipment
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (78F - Cold Holding) being held at room temperature. Operator states item has been out for 2 hours. Operator discarded. Discussed TPHC with operator
Dead roaches on premises. Observed 20 dead roaches on ground on cook line and under cook line equipment
Floor soiled/has accumulation of debris. Observed under cook line equipment
Food stored on floor. Boxes of chicken stored on floor in walk in cooler. Operator moved to shelf Container of oil stored on floor on cook line.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sauces, ready to eat green beans in residential reach in cooler. Operator reorganized
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. Provided to operator. Reviewed big 6 with operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Non-pitting surface rust on food-contact equipment. Observed on can opener blade
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in section of cook line flip top cooler soiled
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.