Chinese Garden
4595 Hypouluxo Rd Ste 9, Lake Worth, FL 33463 · Permanent Food Service · License 6020834
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 Nov 2 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate, 4 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Observed Chicken 86°F at 3:00p to 84°F at 3:30p, cooling since 1:30p per operator in large bowl at food prep table in kitchen. See Stop Sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Chicken 86°F at 3:00p to 84°F at 3:30p, cooling since 1:30p per operator in large bowl at food prep table in kitchen. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed tray of raw chicken, not commercially packaged stored above tray of raw beef that is no longer packaged on speed rack in walk in freezer. Operator reorganized.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to hose bibb.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed can of WD40 stored next to sake on shelf at prep table in kitchen. Operator removed.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Operator provide test strips for pool chlorine.
Basic4
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking from cup in kitchen. Advised employee not to eat or drink in restricted areas.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Heavy, black mold like substance on door gaskets at two door reach in cooler next to cookline in kitchen.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed cleaned knives and utensils stored in storage container soiled with crumbs and food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in kitchen.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.