China Sky
7748 W Commercial Blvd, Lauderhill, FL 33351 · Permanent Food Service · License 1621055
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection5 high priority (2 fixed by the Sep 30 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate, 8 basic (3 repeats)-36
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp cold held at 45°F in flip top cooler. Per operator, shrimp trans to unit 2 hours prior to the inspection. Advise operator to transfer shrimp to freezer for quick chill .
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken stored at 90°F in kitchen area. Per operator, chicken cooked 1 hour before the inspection. Advise operator to reheat chicken to 165°F and above.
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.
-Observed at 4:10 p.m. , no time mark on cut cabbages, bean sprouts and cooked chicken wings held using time as a public health control. Per operator, all items refilled at 2:00 p.m. Operator correctly time marked items.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw clams in reach in freezer. Operator removed clams to top shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw chicken stored over corn in reach in freezer . Operator removed corn to top shelf. -Observed raw shell eggs not vertical separated from cut vegetables in flip top cooler. Operator relocate eggs to front of the unit.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed 1 new employee with no knowledge of his health responsibility information.
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. Observed all employees training certification expired on 2/8/2025
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed bags with rice stored uncovered at dry storage area. -Observed uncovered containers with cut cabbages, cooked pork and egg rolls stored in walk in cooler.
Repeat violationAdministrative complaint
Food stored in a location that is exposed to splash/dust.
Observed containers with cooked chicken stored next to hand washing sink exposed to contamination. Operator removed chicken.
Fixed on the spot
Food stored on floor.
-Observed various containers with food items stored on kitchen floor. -Observed containers with various food items stored on walk in cooler floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed several employees engaging in food preparation with no hair restraints.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed accumulation of old food residue buildup on Atosa refrigerator door and handle.
Repeat violationAdministrative complaint
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean takeout containers stored next to handwashing sink exposed to splashing.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed single use jug cut and used to dispense cooked rice.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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.