Great Wall
5014 Seminole Pratt Whitney Rd, Loxahatchee, FL 33470 · Permanent Food Service · License 6019382
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection4 high priority (1 repeat)-26
- Administrative complaint on Jul 30Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 5lbs- hoisin sauce 5lbs-Ground bean sauce 1-#10 can-Apple sauce
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 low boy reach in cooler across from fryer: cooked chicken (53°F - Cold Holding); raw steak (52°F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At low boy reach in cooler across from fryer: cooked chicken (53°F - Cold Holding); raw steak (52°F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale. egg rolls with cooked pork (53°F - Cold Holding); cooked pork (52°F - Cold Holding); cooked chicken (53°F - Cold Holding) As per operator, stored in unit 3 hours. Not prepped or portioned today. Operator returned to walk in cooler to quick chill. At cook line on shelf: fresh garlic and oil mixture (98°F - Cold Holding) As per operator, stored since 30 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (80°F - Cold Holding) As per operator, stored 1 hour. Not prepped or portioned today. Operator discarded.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee handle unwashed beans then began handling clean ladle at wok; no hand wash. Advised manager that employee should wash hands.
Repeat violationAdministrative complaint
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.
- Stop sale
- An order that the food can’t be sold or served.