Wah Lan Chinese Restaurant

989 S Main St, Belle Glade, FL 33430 · Permanent Food Service · License 6020487

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed before it reopened Oct 29 · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
5 high priority (fixed before it reopened Oct 29, 2 repeats), 1 intermediate (fixed before it reopened Oct 29), 7 basic
-28
Emergency closure on Oct 28, reopened Oct 29
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
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 visits

Oct282026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters, observed same.
  More time given
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  Observed same.
  More time given
  Screening is not 16-mesh to the inch at screen door in kitchen.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  1. Observed beef (122°F - Hot Holding) in bowl at cookline in kitchen under no temperature control. Cooked less than one hour ago per operator.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, cooked rice identified in the written procedure as a food held using time as a public health control has no time marking.
  Operator time marked 10:45a to 2:45p.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee scratch nose at cookline in kitchen then handle cleaned food utensils immediately after without first handwashing.
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  1. Observed approximately 10 rodents droppings inside not in use Bain Marie in dining area converted to dry storage. 2. Observed approximately 3 rodent droppings on bowls stored inside Bain marie in dining area converted to dry storage. 3. Approximately 10 rodent droppings observed on single service boxes and floors throughout dining area converted to dry storage.
  Roach activity present as evidenced by live roaches found.
  1. Approximately 20 live roaches scattering and running underneath Bain Marie in dining area converted to dry storage.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed on can opener blade at food prep table in kitchen.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic tray with no handles stored in direct contact with cooked rice.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Walk in cooler door gasket. 2. Door gaskets at three door reach in cooler opposite cookline in kitchen. 3. Hood filters at cookline in kitchen and above oven in prep area.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed multiple boxes of single service cups and food containers stored directly on floor in dining area converted to dry storage.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of single door Avantco reach-in-cooler in kitchen.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1. Dead roach observed on Bain Marie's in dining area converted to dry storage.
  Screen in door torn/in poor repair - vermin present.
  Observed large hole in screen door in kitchen.
  Screening is not 16-mesh to the inch at screen door in kitchen.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.