China Kitchen
6484 Lake Worth Rd, Greenacres, FL 33463 · Permanent Food Service · License 6013608
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 Jul 10 complaint inspection7 high priority (6 fixed by the Jul 11 follow-up, 1 fixed on the spot), 5 intermediate (1 fixed on the spot), 5 basic-40
- 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 visitsComplaint inspection
- Follow-up visitJul 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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. At refrigerator on cook line: cooked egg rolls (50°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked pork (47°F - Cold Holding); raw chicken wings (47°F - Cold Holding) As per operator, transferred from walk in cooler and stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in direct contact with cardboard box from raw chicken wings. Cooked egg rolls stored in metal basket where food is in direct contact with rusted sections on basket. See stop sale for cooked egg rolls.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At refrigerator on cook line: cooked egg rolls (50°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked pork (47°F - Cold Holding); raw chicken wings (47°F - Cold Holding) As per operator, transferred from walk in cooler and stored over 4 hours in unit. Not prepped or portioned today. 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.
At standing freezer at front counter: raw ground pork portion in-house in plastic bags for wan tons stored over commercially processed dumplings - not all products commercially packaged. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler: Various raw meats such as raw chicken and raw beef over various sauces. Advised operator to store properly.
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 touched face then touched clean prep counter; no hand wash. Employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Cooked egg rolls stored in direct contact with cardboard box from raw chicken wings. See stop sale for cooked egg rolls.
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.
At walk in cooler: Various styles of chicken, and cooked egg rolls prepared over 24hours as per operator; not date marked. Advised operator to date mark.
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.
Cooked pork removed from freezer for thawing and stored for use not date marked. Advised operator to date mark.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At kitchen prep table: cooked egg rolls (126°F at 3:30pm; 115°F at 4:10pm- Cooked Cooling) As per operator, cooling since 30mins. At current rate of cooling, product will not cool from 135°F to 70°F in a total of 2 hours. Advised operator to quick chill.
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.
Employee employed 30 days. Emailed form to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with bleach not labeled. Operator labeled.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt, sugar, flour, corn starch, rice stored in working container not labeled with common name. Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Sauce in bucket on cook line, buckets of rice in water in walk in cooler and meats in walk in freezer stored on floor.
Code 10, In-use utensils properly stored: Flour scoop handle in contact with flour.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense several food items in working containers.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Establishment automatic gratuity information disclosed on receipt but not disclosed on menu.
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.
- Stop sale
- An order that the food can’t be sold or served.