Chinatown
3101 PGA Blvd #L217, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6008080
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection5 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 1 basic (1 repeat)-32
- Safety score68
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 9, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line cooked rice (62°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature until reheated and served, discussed cold holding with operator who moved product to reach in cooler to chill.
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
At cook line raw shell eggs (67°F-Cold Holding) per operator product held at room temperature for approximately 15 minutes until cooked and served, discussed with operator who moved product to reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In kitchen at cook line fried chicken (118°F - Hot Holding) per operator product prepared approximately 25 minutes ago and hot held until mixed with sauce and served, discussed with operator who began to reheat product to 165°F+.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled trash can and without washing hands employee handled various containers of food, discussed with operator employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In kitchen bottle of soap stored above raw beef in prep sink, discussed with operator who removed bottle.
Fixed on the spot
Intermediate6
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 in large bin cooked pasta (76°F - Cooling) at 11:25 since 11:15 to 77°F at 11:45, at this current rate product will not cool to 70°F within 2 hours, discussed with operator who moved product to reach in cooler to chill.
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Reviewed with operator and emailed copy of reporting agreement.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed with operator and emailed copy of poster.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed copy of poster to operator.
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Hand washing sink at entrance to store paper towel dispenser unable to dispense, discussed with operator who provided paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Under hand washing sink at cook line unlabeled spray bottle of degreaser, discussed with operator labeled bottle.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Discussed with operator to repair or replace.
Repeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.