China Spring III

8100 Wiles Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1621079

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
7 high priority (6 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)
-38
Emergency closure on Oct 8, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score27

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

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
15 violations found:
- 7 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. At dry storage area dented cans of Dented cans ground beans sauce, Oyster sauce, and Pineapple juice- see stop sale.
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  See stop sale. No time mark for chopped lettuce and raw bean sprouts - operator removed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At reach in cooler raw shell eggs stored over cooked chicken- operator removed and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At dishwashing/prep area -employee handled dirty dishes, then proceeded to handle clean dishes and engage in handling food without washing their hands-educated operator-employee wash their hands
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Non food grade to/go shopping bags used to store ginger in the walk in cooler - operator removed and stored properly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  At kitchen / cook line area- approximately 20 rodent droppings on the floor - underneath prep tables, containers of food and reach in coolers. At dry storage shelf near cook line - approximately 4 rodent droppings on can of sauce - operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  At dry storage shelf - container of medicine stored over containers of food - operator removed.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At cook line counter -Cooked chicken (86°F at 1:50- Cooling since 1:20 at 2:30 86°F)- at current cooling parameters food will not reach to 41°F within remaining time. Operator placed in freezer to quick chill.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All training expired 09/26.
  Repeat violation
Basic6
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm)
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet/soiled wiping cloth stored on prep counter
- Code 23, Non-food contact surfaces clean: Throughout establishment- Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  At kitchen prep area- 1 dead roach on the floor - operator removed. At bathroom- 1 dead roach on the floor - operator removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.