Uncle Joe's Chinese Cuisine

4367 Northlake Blvd, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6013239

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
8 high priority (2 fixed by the Oct 30 follow-up, 6 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (4 repeats)
-45
Administrative complaint on Oct 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score43

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct292026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Containers of raw pork stored on floor, discussed with operator to remove products from floor.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 8 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In table at cook line cut cabbage (56°F - Cold Holding); Beansprouts (63°F - Cold Holding) per operator products not portioned or prepared today and held at room temperature until cooked and served, discussed time as a public health control with operator, emailed form and time marked products. In reach in cooler at Cook line fried chicken wings (54°F - Cold holding) per operator product not portioned or prepared today and held out of cooler for approximately 1 hour for lunch rush, discussed with operator cold holding requirements.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At cook line on crash cart raw shell eggs (89°F - Cold Holding)per chef product held at room temperature for approximately 30 minutes, discussed with operator who moved product back to reach in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line on top of table spring rolls (93°F - Hot Holding) per operator product prepared approximately 30 minutes ago and held until reheated and served to order, discussed time as a punching health control with operator, emailed form and time marked product.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler raw ground pork filled wontons stored above cream cheese, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
  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.
  In walk in freezer non commercially packaged tray of raw chicken stored above non commercially packaged tray of raw beef, discussed with operator to correct storage of products in freezer.
- 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 wiped face then engaged in handling trays of cooked chicken and rice, discussed with employee who washed hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  In kitchen non food grade paper thank you bags used in direct contact with raw cashews, discussed with operator to remove product from bags.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  In kitchen at cook line antibiotic cream stored on top of single service paper wrappers, discussed with operator who removed cream and discarded top wrapper.
  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 speed rack cooked duck (104°F - Cooling) at 2:40 since 1:40 to 102°F at 3:00 ; fried chicken (114°F - Cooling) at 2:40 since 1:40 to 111°F at 3:00, at this current rate of cooling products will not reach 70°F within 2 hours, discussed with operator who moved products to walk in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At server expo station hand washing sink used to fill water pitcher. Discussed with operator who educated employees.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In walk in freezer cooked pork belly not covered, discussed with operator to cover product.
  Repeat violation
  Food stored on floor.
  Containers of raw chicken, raw beef and onions, stored on floor in walk in cooler, discussed with operator to removed all products from floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  At cook line multiple knives stored in between table and cooler, discussed with operator who removed knives.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  All reach in coolers at cook line interiors soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize units.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Multiple reach in coolers at cook line door handles and gaskets soiled with accumulation of food and grease build up, discussed with operator to clean and sanitize.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul222026F48Routine inspection13 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 23, 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:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked pasta 86°F at 11:35 since 11:00, cooked wontons 84°F at 11:35 since 11:00
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  Multiple food products in walk in cooler on floor, discussed with operator to remove.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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
  Buildup of food debris/soil residue on equipment door handles.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 7 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line on table shredded lettuce (67°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on ice bath.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At cook line raw shell eggs (66°F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 30 minutes, discussed with operator who placed product on ice.
  Fixed on the spot
- 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.
  In walk in freezer non commercially packaged raw ground pork stored above non commercially packaged trays of cream cheese wontons, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach in cooler at cook line raw pork and beef stored above sauces, discussed with operator who corrected storage of products.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee wiped hands on visibly soiled apron and without washing hands prepared egg soup, discussed with operator employee washed hands.
  Fixed on the spot
  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 washing dishes did not wash hands before handling metal meat hooks for cooked pork, discussed with operator employee washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee rinsed bowl in sink and without sanitizing placed on cook line, discussed with operator to clean and sanitize bowl.
  Repeat violationAdministrative complaint
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk in cooler plastic wrapped bins of cooked shrimp (86°F - Cooling) at 10:55 since 10:30 to 86°F at 11:20; cooked pasta (86°F - Cooling) at 10:55 since 10:30 to 86°F at 11:20; cooked chicken (89°F - Cooling) at 10:55 since 10:30 to 88°F at 11:20, at this current rate of cooling products will not reach 70°F within 2 hours, discussed with operator who placed product on metal trays on speed rack to allow adequate air flow cooling.
  Fixed on the spotRepeat violationAdministrative complaint
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In walk in cooler cooked pork stored directly on storage rack not covered, discussed with operator who removed pork.
  Fixed on the spotRepeat violation
  Food stored on floor.
  In multiple areas of the kitchen and walk in cooler food product containers stored on floor, discussed with operator to remove all containers from floor.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at cook line interior soiled with build up of residues, discussed with operator to clean and sanitize.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The side of stand up oven soiled with heavy accumulation of grease residues, discussed with operator to clean and sanitize.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Multiple coolers with handles soiled with accumulation of food and soil residues, discussed with operator to clean and sanitize units.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.