China Queen
926 S Military Trl #106, West Palm Beach, FL 33415 · Permanent Food Service · License 6020141
What drove the grade
Dented #10 size can baby corn present.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 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 · 1 visitRoutine inspection
- First visitOct 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented #10 size can baby corn present.
See stop sale. Operator discarded.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employees switched from cleaning/order taking to food preparation/packaging without washing hands. Employee entered establishment through rear exit door and began work (handled clean equipment/utensils) without washing hands. Operator discussed with employee(s) who then washed hands.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk-in cooler; cooked shrimp (82°F - Cooling 2:40/82°F 3:10); cooked chicken (65°F - Cooling 2:40/65°F 3:10). Operator stated both items cooling for 1 hour, in full, deep bowls covered/wrapped with plastic, at this rate cooked shrimp will not reach 70°F within 2 hours and cooked chicken will not reach 41°F within 6, uncovered and split into smaller portions to facilitate faster cooling.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil (tongs)not stored with handle above the top of time/temperature control for safety food (cooked noodles) and rim of the container.
Operator removed tongs from container.
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.
- Stop sale
- An order that the food can’t be sold or served.