China Town Chef
4374 Northlake Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6007083
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 Aug 17 routine inspection3 high priority (2 fixed by the Aug 18 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 7 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Reach-in cooler shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. In reach in glass door cooler at entrance to kitchen cooked cabbage (51°F - Cold Holding); cooked pork (49°F - Cold Holding); cooked wontons (49°F - Cold Holding) per operator products not portioned or prepared today, products held in cooler for multiple days, see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in glass door cooler at entrance to kitchen cooked cabbage (51°F - Cold Holding); cooked pork (49°F - Cold Holding); cooked wontons (49°F - Cold Holding) per operator products not portioned or prepared today, products held in cooler for multiple days, see stop sale.
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.
Operator wiped face with hand and after without washing hands operator handled clean ladle to cook and prepare food for customer, discussed with operator who washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen on table cooked white rice (114°F - Cooling) at 2:00 since 1:00 to 107°F at 2:30, at this current rate of cooling product will not reach 70°F within 2 hours, discussed with operator who placed in cooler and removed lid.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Under three compartment sink unlabeled spray bottles containing degreaser, discussed with operator who labeled bottles.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry seasoning bins bowls with no handles used to scoop food products, discussed with operator and removed bowls.
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves rusted and soiled with food residues, discussed with operator to repair or replace.
Reach-in cooler shelves with rust that has pitted the surface.
All shelves in reach in cooler at cook line rusted and pistes, discussed with operator to repair or replace.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line exterior of deep fryers and side of Chinese style stove heavy accumulation of grease build up, discussed with operator to clean and sanitize.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
At cook line behind equipment wall soiled with food splatter and grease residues, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Inside of walk in cooler dust and soil residues accumulated on fan shroud, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris.
Under cook line floor soiled with accumulation of grease soaked cloths and food debris, discussed with operator to clean and sanitize.
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.