China Garden
7954 McNab Rd, North Lauderdale, FL 33068 · Permanent Food Service · License 1624860
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 Aug 12 routine inspection9 high priority (3 no follow-up needed, 6 fixed on the spot), 5 intermediate (4 fixed on the spot), 9 basic (2 repeats)-49
- Safety score51
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 visitAug 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.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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 crash cart at cook line fresh garlic in oil (84°F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In reach in cooler cooked chicken (51°F - Cooling) at this rate of cooling product never reached 41°F within 6 hours see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On crash cart at cook line fresh garlic in oil (84°F - Cold Holding) per operator product held out of temperature for unknown amount of time see stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
raw shell eggs (49°F - Cold Holding) on top of reach in cooler per operator eggs left out for approximately 15 minutes, discussed cold holding with operator who placed eggs inside of cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In reach in cooler cooked chicken (51°F - Cooling) at this rate of cooling product never reached 41°F within 6 hours 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.
In walk in freezer non commercially packaged raw shrimp and beef stored over non commercially packaged cooked pork, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler Raw chicken stored over onions and carrots, discussed with operator who corrected storage of products.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In walk in freezer raw chicken stored above raw shrimp neither product commercially packaged, discussed with operator who corrected storage of products..
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee repeatedly wiped face and without washing hands employee handled trays of onion and chicken, discussed with operator who washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In walk in cooler non food grade paper used as a liner for cut green peppers, discussed with operator who removed paper.
Fixed on the spot
Intermediate5
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.
In walk in cooler crab rangoons and cooked pork prepared 48 hours ago not date marked, discussed with operator who date marked containers of food.
Fixed on the spot
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.
In walk in cooler cooked chicken per operator chicken removed from freezer and prepared 9 days prior, discussed with operator to date marked frozen and refrigerated times. Operator date marked containers.
Fixed on the spot
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.
One employee hired approximately 3 weeks ago with no proof of reporting responsibilities, discussed with operator and emailed copy of reporting agreement.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Printed and provided to operator.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At dish washing station unlabeled spray bottle containing cleaning solution, discussed with operator who labeled bottle.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple food containers not labeled with product name, discussed with operator who labeled containers.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
In dry storage area of kitchen large bins of salt, msg, and sugar uncovered, discussed with operator who placed lids on containers.
Fixed on the spot
Food stored on floor.
In kitchen containers of cooking oil stored on floor, discussed with operator who removed containers from floor.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At cook line open employee beverages stored above food preparation area, discussed with operator who removed drinks.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee cooking and preparing food not wearing hair restraint, discussed with operator who put on hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves rusted and pitted, discussed with operator to replace or repair.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line sides of deep fryer and Chinese style stoves soiled with accumulation of grease and food residues, discussed with operator to. Lean and sanitize areas.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Reach in cooler door gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above cook line ceiling tiles have accumulation of dust debris, discussed with operator to clean area.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. In back of kitchen fire extinguisher in recharge zone with powder discharged on ground.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.