Chinatown

534 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6020218

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Aug 26, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
3 high priority (fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-28
Administrative complaint on Aug 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score60

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

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Same.
  More time given
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  garlic oil (44°F - Cold Holding) Observed on crash cart. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 10 minutes. Operator returned product to cooler. flip top right hand side: cut cabbage (48°F - Cold Holding); pork dumplings (48°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to another operable cooler.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  raw shell eggs (51°F - Cold Holding) Observed in right hand side flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved eggs to another operable cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over tofu at flip top cooler, raw ground pork over fully cooked egg rolls at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For chlorine sanitizer.
  Repeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Sharpening steel stored in hand wash sink by triple sink.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Egg and spring rolls not covered at reach in freezer.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between cooler and prep table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion cups as scoop in sugar, corn starch and flour.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Knife Stored between cooler and prep table. Knife in direct contact with side of cooler that has an accumulation of oil residue and rust.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Rear entrance to kitchen.
  Repeat violationAdministrative complaint
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.