RAINBOW PALACE
2787 E OAKLAND PARK BLVD, Fort Lauderdale FL 33306 · 954.565.5652
Last inspected Jun 5, 2026 · 7 visits since August 2023
OCT 24
APR 25
JAN 26
MAR 26
JUN 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 each other in holding unit based upon minimum required cooking temperature. Raw Lamb over baked choy, Employee switched items around placing back choy above raw Lamb
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority0 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Dish Employee handled soiled utensils and then picked up clean dishes and utensils, without washing hands. Reviewed proper procedures and employee washed hands.
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 primed unit. Chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat pork wantans and raw fish stored over ready to eat broth and olives. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top - pork dumplings (41-49F). Per operator items placed in unit approximately 2 hours ago. Operator removed excess and placed in reach in to quick chill.
Show the remaining 12 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Left flip top - cut cabbage - ambient cooling 1 hour at 4:30pm (55-58F - Cooling) at 5:05pm 49-57F. At this rate proper ambient cooling will not occur. Observed item overfilled in upper section of flip top. Operator removed excess and placed in reach in to expedite cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chicken (120-123F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Observed employee eating at Cookline prep table. Employee took items and left prep area.
Equipment in poor repair. Left 4 door reach in - torn gaskets - upper left door.
Floor soiled/has accumulation of debris. Under and around all Cookline grills and fryers.
Food stored on floor. Container or raw beef and bags of ice stored on floor in walk in freezer. Operator stored properly.
Ice buildup in Cookline reach-in chest freezers.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of visibly soiled ice machine. Operator stored properly.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Stored food not covered. Chest freezer - Spring rolls and lobster stored uncovered. Operator properly covered.
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 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 primed unit. Chlorine 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dish employee entered kitchen, put on gloves and handled clean dish without first washing hands. Reviewed proper hand washing and employee washed hands.
Prep area - flip top #2 - Raw chicken stored over/not properly separated from ready-to-eat cooked broccoli. Operator stored all items properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over raw fish. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by dish tray. Operator removed.
Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline reach in units.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Dish employee eating at dish machine. Employee took food and left kitchen.
Stored food not covered. Chest freezer - spring rolls. Operator stored properly.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in use in sugar. Advised operator to use handled scoops. Operator removed bowl.
Food stored on floor. Containers of soy sauce stored on floor in walk in cooler. Advised operator all food must be stored minimum 6 inches off ground.
Ice buildup in reach-in freezer and/or walk-in freezer. Advised operator to clean out reach in freezer.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. Operator set up 3Compartment sink with chlorine sanitizer measuring 100ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone then continued preparing food without washing hands and changing gloves. Employee washed hands and put new gloves on
Handwash sink not accessible for employee use at all times. Hand washing sink blocked by Utensil crates Employee removed crates
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice. Employee removed ice scoop
Interior of microwave has accumulation of food debris.
Oct 4, 2024Inspection 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Lamb over baked choy, Employee switched items around placing back choy above raw Lamb
Bowl or other container with no handle used to dispense food. Walk In Cooler Employee removed bowl
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator diluted solution to 100ppm
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of grease
Ice buildup walk-in freezer.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.