China Palace

3015 SW Pineisland Rd #103, Cape Coral, FL 33991 · Permanent Food Service · License 4605819

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)
-23
Complaint after follow-up on Oct 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score57

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

Inspection history

1 inspection · 2 visits

Aug32026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw shrimp 48°F, raw beef 47°F in reach-in cooler across from cook line. The manager moved the raw shrimp and raw beef into walk-in cooler.
  Administrative complaint
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 shrimp and pork in walk-in cooler not date marked.
  Administrative complaint
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs was removed from rice cooker on storage rack.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Observed reach-in cooler across from cook line ambient temperature 48°F.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken wings (52°F - Cold Holding); egg rolls (46°F - Cold Holding); spare ribs (46°F - Cold Holding) in reach-in cooler across from deep frier. The manager moved all items into walk-in cooler. The manager stated the egg rolls and spare ribs was prepared today.
  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.
  Observed egg rolls and chicken not date marked in reach-in cooler across from deep frier.
  Repeat violation
- 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.
  Emailed health reporting form to manager.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink beside 3 compartment sink blocked by tape and spoons. The operator removed the tape and spoons from handwashing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler across from cook line gasket torn.
  Hood filter missing from automatic fire suppression/exhaust system.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from deep frier ambient temperature 50°F.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.