China Spring

22779 SR 7, Boca Raton, FL 33428 · Permanent Food Service · License 6019113

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
3 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 8 basic
-30
Administrative complaint on Oct 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

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

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

15 violations found

First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 3 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in flip top refrigerator bottom cook line raw beef over cooked noodles and onions. Operator reorganized.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored above raw shelled eggs in walk in cooler. Educated operator on storage , operator reorganized .
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed Biofreeze on shelf above prep table. Operator reorganized Observed in glass beverage cooler Flonase stored with beverages. Operator reorganized.
  Fixed on the spot
Intermediate4
- 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 bins of cooked chicken in walk-in cooler no date mark. As per operator items prepared 48 hours ago. Operator applied date mark.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed heavily soiled blender in back of kitchen
- 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.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed bin of cornstarch not properly labeled. Operator labeled properly
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in back of kitchen flour bin not covered under cooking equipment and a apron
  Food stored on floor.
  Observed bucket of sauce on floor in walk-in refrigerator. Observed onions on floor in kitchen. Operator reorganized.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic to go container use as scoop inside soy sauce and flour
  Ripped/worn tin foil used as shelf cover.
  Observed on prep line expo shelf tin foil use as shelf cover
  Cardboard used to line nonfood-contact shelves.
  Observed cardboard use to line prep table storage shelves.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths stored on top of prep table. Operator placed in sanitizer bucket.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed under cook line floor heavily soiled with grease and food debris.
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.
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.