China Taste
8989 Okeechobee Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6013811
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection3 high priority (no follow-up needed), 3 intermediate, 4 basic-22
- Safety score78
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 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At cook line low boy, won tons (47°F - Cold Holding); cooked pork (49°F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line low boy, won tons (47°F - Cold Holding); cooked pork (49°F - Cold Holding); , not prepared or portioned today. Operator stated items held in unit overnight exceeding 6 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employee washed hands without using soap then proceeded to touch clean utensils. Advised operator of proper hand washing. Operator educated employee.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written plan for foods on time control. Provided form to operator.
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 handwashing.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Employee training documents missing information for date of training and Trainers certificate number.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, raw shrimp thawing in standing water. Operator place shrimp under continuous running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk in freezer, raw scallops stored in uncovered bin. Operator covered scallops.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At kitchen, opened employee beverage stored on prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer door in disrepair, insulation exposed on exterior of door.
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.