China House
6516 W Atlantic Blvd, Margate, FL 33063 · Permanent Food Service · License 1617074
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic-30
- Safety score70
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 12, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. On cook line observed garlic in oil (91°F - Cold Holding) with no temperature or time control. Per operator item was left on cookline with no temperature control over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line observed garlic in oil (91°F - Cold Holding) with no temperature or time control. Per operator item was left on cookline with no temperature control over night. Not prepared or portioned today. See Stop Sale
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.
Inside white reach in freezer observed raw fish not in original packaging stored directly on time of spring rolls. Operator removed fish and placed under spring rolls.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Cook like flip top observed raw shell eggs stored on top of ready to eat sauces. Operator removed eggs and stored properly.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed drain cleaner stored on cook line near dry spices. Operator removed and stored properly.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Observed cooked pork inside cook line flip top per operator item precooked and frozen. Item thawed over 24 hours ago, Operator added date.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed two cutting boards heavily soiled with mold-like substance and cut marks
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink with cords inside. Operator removed
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Inside walk in cooler observed raw shell eggs and raw squid stored on floor. Operator removed items off floor and stored on shelf inside walk in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: On cook line cardboard used to line food-contact shelves.
Walk-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover.
Observed on shelving under steam table
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign provided at handwashing sink in kitchen. Provided sign to operator, operator posted.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair.
Screen door at back door has multiple holes/tears
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls inside kitchen near three compartment sink and near walk in cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.