Grand China
804 Southern Blvd, West Palm Beach, FL 33405 · Permanent Food Service · License 6013555
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 Oct 19 routine inspection6 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic (2 repeats)-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 20, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Handwash sink used for purposes other than handwashing.
More time givenFixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed on cook line hand sink no paper towels,operator provided
More time givenFixed on the spot
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top refrigerator kitchen cooked broccoli (56°F - Cold Holding); cooked pork (50°F - Cold Holding); cooked wonton (46°F - Cold Holding); cooked pork (54°F - Cold Holding);raw shrimp (51°F - Cold Holding); raw beef (46°F - Cold Holding) Not prepped or portioned today. As per operator, items moved from walk in cooler approximately 2hrs ago. Operator moved to walk in cooler to quick chill.
Fixed on the spot
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.
No time mark on cut cabbage held on time at kitchen prep counter. Per operator item has been stored for 1 hour. Operator applied time mark.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Observed non commercially packaged raw chicken stored over non commercially packaged raw pork in prep area reach in freezer. Operator reorganized.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk-in cooler raw chicken over raw shrimp. Operator reorganized.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed at triple sink chlorine 0ppm. Operator added chlorine to solution. Retested at 100ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed chlorine sanitizer bucket front counter 200ppm +. Operator diluted solution. Retested at 100ppm.
Fixed on the spot
Intermediate4
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed symptoms and big six illnesses with on duty food manager.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed at cook line sink buckets of food blocking hand sink
Handwash sink used for purposes other than handwashing.
Observed at cook line hand sink, food scoop. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed on cook line hand sink no paper towels
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed cornstarch and flour stored in dry area storage. Operator labeled
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered sugar stored in dry storage on bottom shelf. Operator covered.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed on several storage shelves in kitchen prepped area heavily soiled with food debris/grease. Fan located in dining area heavily soiled with dust. Exterior surfaces of rice and flour heavily soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Kitchen prep area floors heavily soiled with food debris.
Repeat violation
Earlier inspections 1
C79Routine inspection10 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Open container of sugar stored on floor in dry storage.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed at time of callback.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bucket of raw chicken stored over container of ready to eat celery and sauce in cook line reach in cooler. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle soiled rag and then immediately grab customer to go food container and began preparing order. Reviewed handwashing requirements with operator.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Walk in cooler shelves soiled.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No food manager for Jian Chen.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Open container of cornstarch stored underneath dry storage rack. Operator covered.
Fixed on the spotRepeat violation
Food stored on floor.
Containers of raw shrimp and raw chicken stored on floor of walk in cooler. Operator reorganized.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic pint container with no handle stored directly in cornstarch. Operator removed.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm at front hand sink. Operator added chlorine to solution, retesting at 100ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Cook line flip top interior soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy build up of grease/food debris 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.
- 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.