Grand Lake Chinese Rstaurant
7758 Okeechobee Blvd STE6, West Palm Beach, FL 33411 · Permanent Food Service · License 6019481
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 Sep 10 routine inspection3 high priority (2 fixed by the Sep 11 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-16
- Administrative complaint on Sep 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitSep 11, 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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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 flip top cooler, cooked shrimp (51°F - Cold Holding); raw chicken (51°F - Cold Holding); raw beef (51°F - Cold Holding); cooked pork (51°F - Cold Holding); bean sprouts (51°F - Cold Holding); peas and carrots (51°F - Cold Holding); tofu (57°F - Cold Holding); raw lobster tail (58°F - Cold Holding); raw scallops (58°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 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 flip top cooler, cooked shrimp (51°F - Cold Holding); raw chicken (51°F - Cold Holding); raw beef (51°F - Cold Holding); cooked pork (51°F - Cold Holding); bean sprouts (51°F - Cold Holding); peas and carrots (51°F - Cold Holding); tofu (57°F - Cold Holding); raw lobster tail (58°F - Cold Holding); raw scallops (58°F - Cold Holding), cooked noodles (57°F -Cold Holding); not prepared or portioned today. Operator stated items held in unit over 6 hours. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At kitchen glass door reach in cooler, Raw meat stored above cooked dumplings. Advised operator of proper storage. Operator stored correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Operator provided soap.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cook line, in use knife stored in between equipment. Operator removed.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine with mold like substance.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At kitchen, no hand wash sign at designated hand sink.
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.
- Stop sale
- An order that the food can’t be sold or served.