China Sea
1196 Royal Palm Beach Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6013375
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 Aug 6 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
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 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, cooked shrimp (51°F - Cold Holding); cooked pork (51°F - Cold Holding); cooked noodles (49°F - Cold Holding); cooked wontons (47°F - Cold Holding); raw beef (47°F - Cold Holding); tofu (48°F - Cold Holding), At kitchen reach in cooler, cooked egg rolls (62°F - Cold Holding); raw beef (57°F - Cold Holding) not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Fixed on the spot
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in sink other than designated hand sink. Advised operator of proper hand washing.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
At walk in cooler, Unwashed produce stored above ready to eat sauces. Advised operator of proper storage.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking beverage in food preparation area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone stored above food prep table. Operator removed.
Fixed on the spot
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.