China Cafe Restaurant INC
7635 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6011582
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection8 high priority (6 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 11 basic (3 repeats); basic violations cost 12 at most-52
- Administrative complaint on Jul 23Counts in full until a follow-up finds the problems fixed-20
- Safety score28
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
1 can of applesauce heavily dented at can storage rack. Operator discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut cabbage (80°F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen shelf.
Per operator, item was removed from cooler less than 1 hour ago. Operator moved item back to walk in cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Sushi rice not time marked in kitchen. Per operator, item was prepped less than 1 hour ago. Sushi rice 122°F. Operator time marked.
Fixed on the spot
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41°F or below or 135°F or above when time control began.
Cut tomatoes, hard boiled eggs, cut melon, sushi roll, cooked ramen held above 41°F on buffet line at 11:15. However, all items were marked for time control to begin at 12:00. Reviewed time as a public health control with operator. Operator removed incorrect time marking and applied appropriate time marking.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over open container of cooked pasta and krab. Operator reorganized. Raw fish stored above cooked chicken in glass door cook line reach in cooler. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee eating in dry storage area and then immediately begin to handle in use food storage container without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Prescription medication stored on shelf above flip top prep area. Operator removed.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine bucket 200ppm at warewashing area. Operator diluted, retesting at 100ppm.
Fixed on the spot
Intermediate3
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 (80°F - Cooling for 1/2 hour at 11:15, 80°F at 12:15) in deeply filled covered container in walk in cooler.
At current rate of cooling, item will not reach 70°F within required two hour window. Operator removed covering and mixed item to increase cooling rate.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hibachi area handsink blocked by prep table.
No soap provided at handwash sink in men's room.
Basic11
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler and freezer doors in disrepair.
Reach-in cooler shelves with rust that has pitted the surface.
At glass door reach cooler on cook line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Multiple wet wiping cloths stored directly on food prep surfaces including slicer and cook line stove prep area.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of glass reach in cooler on cook line, interior of cook line flip top reach in cooler heavily soiled with food debris.
Repeat violationAdministrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Napkin dispensers at customer tables soiled with dust/food debris.
Buildup of food debris/soil residue on equipment door handles on prep area reach in cooler, rice cooker handle, kitchen glass reach in cooler handles.
Repeat violationAdministrative complaint
Code 25, Single-service items: Single-service articles improperly stored.
Single service napkins stored inside soiled dispensers throughout dining room.
Code 32, Restrooms: Men's bathroom facility not clean.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents in dining room soiled with dust.
Objectionable odors in bathroom or other areas of the establishment.
Objectionable odors in kitchen prep areas and employee bathroom area.
Floor soiled/has accumulation of food debris/grease underneath cook line equipment.
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.
- 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.