Wonton Garden Restaurant
709 W Hallandale Beach Blvd, Hallandale, FL 33009 · Permanent Food Service · License 1615135
What drove the grade
Non-food grade used.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (no follow-up needed, 1 repeat), 1 intermediate, 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41°F or below or 135°F or above when time control began.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in walk in cooler, raw shell eggs stored above cooked chicken.
Code 14, Food-contact surfaces designed and maintained: Non-food grade used.
Unapproved food storage container. Observed used #10 metal can, being used as a hot food holding container at steam table.
Repeat violation
Intermediate1
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 multiple items including cooked chicken chunks and eggrolls, prepared 25-36 hours prior, no date marks.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed 6 cases of frozen raw chicken thawing at room temperature. Operator was instructed there are only two (2) approved methods. 1. Under refrigeration (41°F or lower). 2. Under cold running water. Operator placed chicken in walk in cooler.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Exhaust/ventilation hood system observed with grease buildup.
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.