SOUTH CHINA RESTAURANT
5550 FLAMINGO RD, Cooper City FL 33330 · 954.434.6568
Last inspected Aug 25, 2026 · 12 visits since July 2023
MAR 25
OCT 25
MAR 26
AUG 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -one crawling roach on cook line floor in kitchen -one crawling roach on back entrance door in kitchen area. -one crawling roach on floor, under shelf of flour and rice storage.- Behind dishwasher area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026034871 | Mar 12, 2026 | Jun 17, 2026 | $800 |
| 2--2024019254 | Mar 28, 2024 | Sep 4, 2024 | $800 |
| 2--2022059280 | Dec 8, 2022 | Feb 3, 2023 | $800 |
| 2--2022021036 | Mar 24, 2022 | Jun 1, 2022 | $400 |
| 2--2017044430 | Aug 18, 2017 | Oct 5, 2017 | $200 |
Inspection history
12 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority1 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken changed gloves then slice onions without washing hands. Explained to operator proper hand washing operator explained to employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler containers raw chicken and pork ribs stored directly on top of ready to eat sauces. Employee stored correctly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler cut raw chicken stored over raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooked ground pork (45F - Cold Holding) per employee item removed from walk-in cooler and placed in unit approximately 1 hour before inspection. Not portion or prepared today. Employee voluntarily discarded. Observed in lower flip top fresh garlic and oil (55F - Cold Holding) per employee was out on cook line less than thirty minutes prior to inspection while preparing food not portion or prepared today.
Show the remaining 12 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + Ppm chlorine. Operator diluted rechecked 100 Ppm
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. Observed dice ham a pork removed from freezer 24 hours ago not date marked.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense sauce in walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen Over three compartment sink water damage tiles
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Food stored on floor. Plastic container of cooking oil stored on kitchen floor. Observed in walk-in cooler multiple plastic containers of sauce on the floor. Observed in walk-in freezer multiple boxes of food on walk-in freezer floor.
Standing water in bottom of reach-in-cooler. Lower flip top cooler
Stored food not covered. In walk-in cooler containers of cooked pork and bochoy not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk in cooler unwashed mushrooms stored over ready to eat cooked noodles.
Wall soiled with accumulated grease, food debris, and/or dust. By broiler
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority3 Intermediate12 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw chicken then replaced gloves and started preparing rice for customer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of plastic containers of ready to eat sauces. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw sliced beef stored over raw shrimp. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sink raw chicken breast (75F - Cold Holding) defrosting per operator held out of temperature less and 35 minutes. Operator placed in walk-in cooler. Observed in lower portion of flip top dumplings (45-46F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately one hour ago. Not portion or prepared today. Operator moved to walk-in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table honey sauce (121-123F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm operator diluted rechecked 100Ppm
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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. Observed sliced and diced pork removed from freezer not date marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tempura chicken per operator prepared 08/17 not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In cornstarch bag. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Employee with no hair restraint while engaging in food preparation. One employee. Employee placed hat on
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed in walk in cooler multiple plastic containers of ready to eat sauces stored on walk in floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cooker In-use utensil stored in standing water 93F. Operator discarded water.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on water
Stored food not covered. Observed in walk-in cooler cooked rice,tempura chicken,fried chicken nuggets,bean spouts not covered.
Time/temperature control for safety food thawed in an improper manner. Observed chicken breast 75F defrosted with hot water. Operator placed in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler a container of raw scallops stored over a container of cooked chicken operator stored correctly. Observed in walk-in cooler raw chicken stored over cooked chicken operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of raw beef stored over a container of raw shrimp in walk-in cooler. Observed in low boy on cook line raw chicken and beef stored in same container. Operator separated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line out at room temperature pooled eggs (44-45F - Cold Holding) per operator held out of temperature less than 15 minutes not portion or prepared today. Operator placed in walk-in cooler to chill
Floor tiles missing and/or in disrepair.
Food stored on floor. Observed plastic container of soy sauce in direct contact with kitchen floor. Operator elevated.
Ice scoop handle in contact with ice. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs stored on deep fryer handles.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container the handle in contact with cornstarch. Operator removed.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on water.
Standing water in bottom of reach-in-cooler. Lower flip top cooler on cook line.
Stored food not covered. Observed in walk-in cooler noodle, chicken,ribs, egg rolls not covered. Operator covered.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp 37F in standing water. Operator turned on water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
Floor tiles missing in kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 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. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink (100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler - raw pork stored behind ready to shrimp. Employee stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container. Employee stored properly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Obsessed served dropped off soiled plates then proceeded to make tea. Employee washed 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. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - honey chicken (48F - Cold Holding); diced ham (47F - Cold Holding); chopped pork (48F - Cold Holding); rice (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 20 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose bib outside.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands at triple sink. Employee washed hands at handwashing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting boards in kitchen.
Non-pitting surface rust on food-contact equipment. Observed at ice machine in beverage room.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - honey chicken prepared 48 hours prior to inspection without time mark.
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear door.
Floor tiles missing in kitchen.
Food stored on floor. Observed buckets of soy stored directly on the floor throughout establishment.
In-use tongs stored on equipment door handle between uses. Observed in kitchen.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed at beverage room - dipper well dripping. Operator opened water flow.
Walk-in cooler shelves with rust that has pitted the surface.
Worn, torn and/or soiled floors/carpeting. Observed acculturation of grease and food debris under grill.
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Displayed food not properly protected from contamination. -Observed employee packaging chips in dining room.
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 touching ready to eat food with bare hands. After brief education, employee put on gloves.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held on cookline at 116F. As per operator, rice cooked 35 minutes prior to the inspection. Advise operator to reheat rice to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on cutting boards in kitchen.
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. Observed cooked pork removed to walk in cooler more than 24 hours
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in walk-in cooler for more than 24 hours.
Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice.
Employee eating while preparing food. Observed employee eating in kitchen while preparing food.
Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees foods stored on top shelves in walk in cooler not identified or segregated from restaurant food items.
Employee with no hair restraint while engaging in food preparation. Observed several employees in kitchen engaging in food preparation with no hair restraints.
Food stored on floor. -Observed containers with chicken, bag with rice and containers with sauce stored on kitchen floor. -Observed various containers and cases with food items stored on walk in cooler floor.
Stored food not covered. Observed uncovered container with butter stored in walk in cooler.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Oct 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans of slice peach on storage rack. Operator informed and stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked rice hot held at cookline at 124F. Per operator, rice cooked 40 minutes prior to the inspection. Operator reheat rice to 171F.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 10/15/2024.
Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice.
Food stored on floor. -Observed bag with onions and containers with soy sauce stored on kitchen floor. -Observed cases with various food items stored on walk in cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on flour and sugar containers.
Stored food not covered. Observed uncovered containers with cooked shrimp, pork and butter stored in walk in cooler.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips
Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust.
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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 cutting cooked pork and placing on container without using gloves, after manager instructed, employee washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top- shrimps (50F - Cold Holding); cooked chicken (52F); cooked pork (50F - Cold Holding); diced ham (52F - Cold Holding) -Cook line-lower cooler-cooked chicken cutlets (52F - Cold Holding). Per operator food inside unit less than 4 hours. Employee placed ice and moved back all temperature control food inside walk in cooler for a quick chill. Advised operator not to stored any food, until technician verifies proper cold holding temperatures of 41F or below.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips
Equipment in poor repair. Cook line- lower cooler, per employee unit not working to maintain temperature control foods to 41F or below
Food stored on floor. Several containers of food stored on floor in kitchen area and walk in cooler floor
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle used to dispense ice, employee removed.
Standing water in bottom of reach-in-cooler. Cook line lower cooler
Time/temperature control for safety food thawed in an improper manner. Raw shrimps in standing water, Employee removed and placed under running cold water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves inside both units with substantial buildup up of rust.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides.
Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed.
Mar 28, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate9 Basic
Show 15 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 00ppm). Technician came during inspection and fixed the machine, chlorine sanitizer at 50 ppm.
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 came from outside, grab a to go container and a serving spoon to served rice without washing hands. After manager instructed, employee stepped out of kitchen to wash hands and put in gloves.
Pesticide/insecticide labeled for household use only present in establishment. Dry goods storage area, under prep table shelf. One can of raid for roaches One can of W40 Employee removed.
Roach activity present as evidenced by live roaches found. -one crawling roach on cook line floor in kitchen -one crawling roach on back entrance door in kitchen area. -one crawling roach on floor, under shelf of flour and rice storage.- Behind dishwasher area.
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. Poster provided to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tiles and AC vents, under prep area in rear kitchen.
Clean utensils or equipment stored in dirty drawer or rack. To go containers stored on soiled shelf, over steam table in cook line.
Current Hotel and Restaurant license not displayed. Not available on site.
Equipment in poor repair. Several under shelves with build up rust, used to stored food containers in cook line.
Exterior door has a gap at the threshold that opens to the outside. Broken frames in both sides.
Floor soiled/has accumulation of debris. -Cook line- floor soiled with spills of animal blood. -walk in freezer floor, soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed substantial build up of grease and food debris- hood filters along the cook line.
Screen in door torn/in poor repair - vermin present., Observed one roach crawling, broken bottom, doesn't closed.
Water leaking from pipe and/or faucet/handle. Under cook equipment in cook line.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Walk in cooler-Observed green vegetables being stored in Target grocery bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit-; Cooked Shrimp (51F - Cold Holding); cooked pork 50 (51F - Cold Holding). Operator moved TCS food items to freezer for quick 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.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in walk in cooler and freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter at rice warmer- observed service utensils being stored inside standing water at 80 degrees F.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed chicken being thawed at room temperature. Employee turn on cold running water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout entire kitchen.
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.