South China Restaurant

5550 Flamingo Rd, Cooper City, FL 33330 · Permanent Food Service · License 1612266

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 11 basic (2 repeats); basic violations cost 12 at most
-42
Administrative complaint on Sep 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 3 visits

Latest inspection

Sep232026

Complaint inspection

18 violations found

First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 4 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in three compartment sink raw chicken breast (71°F - Cold Holding) defrosting per operator held out temperature less than 30 minutes operator placed in walk-in cooler. Observed in lower flip top cooler fresh garlic and oil (47°F - Cold Holding) per operator held removed from walk-in cooling and was left out at room temperature while preparing customer orders. Not portion or prepared today. Operator placed in walk-in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell egg 86°F stored on shelf on cook line out at room temperature. Per operator held out of temperature approximately 15 minutes. Operator placed in walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over cabbage in walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee come in rear kitchen door entrance placed gloves on then fried egg rolls.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: 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 bags of diced pork and ham and sliced pork not dated removed from freezer more than 24 hours.
  Repeat violationAdministrative complaint
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Operator washed hands in three compartment sink
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed bag of raw chicken breast (71°F - Cold Holding) in three compartment sink in stagnant water. Per operator held out of temperature for approximately 30 minutes. Operator stored in walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed diced and whole onions cooked pork,blanched cabbage not covered in walk-in cooler.
  Repeat violationAdministrative complaint
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed in walk-in cooler unwashed mushrooms over sliced green onions.
  Food stored on floor.
  Observed a bag of carrots on walk-in cooler floor.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Wait station next to ice machine operator tuned on water
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed at rice cooker In-use utensil Fork stored in standing water 85°F.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Lower flip top cooler.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired on December 1 2025
Official report, on the Florida DBPR website

Earlier inspections 2

Aug252026F31Complaint inspection16 violations, 6 high priority Administrative complaint

First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 6 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooked ground pork (45°F - 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 (55°F - Cold Holding) per employee was out on cook line less than thirty minutes prior to inspection while preparing food not portion or prepared today.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: 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
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Outside mop sink
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  200 + Ppm chlorine. Operator diluted rechecked 100 Ppm
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: 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.
Basic9
- Code 08, Food protection and cross-contamination: 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.
  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.
- Code 14, Food-contact surfaces designed and maintained: 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.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Lower flip top cooler
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Wall soiled with accumulated grease, food debris, and/or dust.
  By broiler
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In kitchen Over three compartment sink water damage tiles
Official report, on the Florida DBPR website

Aug192026F26Routine inspection22 violations, 7 high priority Administrative complaint

First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 7 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in sink raw chicken breast (75°F - 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 (45-46°F - 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.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at steam table honey sauce (121-123°F - Hot Holding) per operator held out of temperature less than one hour. Operator placed on stove to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: 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.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Outside mop sink
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Chlorine 200+ Ppm operator diluted rechecked 100Ppm
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: 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
  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
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken breast 75°F defrosted with hot water. Operator placed in walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in walk-in cooler cooked rice,tempura chicken,fried chicken nuggets,bean spouts not covered.
  Food stored on floor.
  Observed in walk in cooler multiple plastic containers of ready to eat sauces stored on walk in floor.
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Operator turned on water
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed next to rice cooker In-use utensil stored in standing water 93°F. Operator discarded water.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee. Employee placed hat on
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In cornstarch bag . Operator removed.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelves
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In kitchen
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.