DirtyFLRestaurant Inspection Data

WAH LAN CHINESE RESTAURANT

989 South Main Street
Florida, 33430
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 10760320

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then prepared food handling clean utensils at wok; no hand wash. Advised chef to wash hands.
  • 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef touch cut cabbage with bare hand. Advised chef to use gloves or a utensil.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler: raw shelled eggs stored over ready to eat broccoli At walk in cooler: raw pork stored over cream cheese and Krab mixture Operator stored properly. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area, on table top: raw shelled eggs (64F - Cold Holding) As per operator, stored on counter for 10 mins. Not received or portioned today. Operator moved to cooler quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, sitting on buckets in container: cooked rice (112F - Hot Holding) As per operator, stored since 30 mins. Advised operator to reheat and maintain 135F or higher. At steam table: Wan ton soup (126F - Hot Holding) As per operator, cooked and stored since 3 hours. Operator reheated to 203F. Repeat Violation Admin Complaint
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken cooked 2 days prior, on Sunday, then frozen; not date marked. Advised operator to date mark.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese and Krab mixture prepared 2 days, on Sunday ; not date marked. Advised operator to date mark. Repeat Violation Admin Complaint

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8862374

  • 08B-38-4:Basic - Food stored on floor. Boxes of oil and buckets of soya sauce stored on floor. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed operator wiped hands on soiled wet wiping cloth stored on cutting board near cook line after washing hands. Operator washed hands again and dried hands on disposable paper towel. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched glasses then handled fryer basket and handled utensil to prepare food at wok; no hand wash. Operator washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef wash soiled pan with water and placed in flip top cooler unit; no soap; no sanitizer. Chef removed pan and placed in dishwasher to properly clean and sanitize. Corrected On-Site
  • 12A-20-4:High Priority - Observed chef wash hands with no soap at hand wash sink after handling various meat in walk in freezer then near cook line. Operator washed hands with soap and hot running water. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At wif: raw shrimp stored on top of cooked egg rolls; raw chicken fingers in open bag stored on top of cooked pork strips. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - 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. At wif: raw chicken fingers in open bag stored on top of raw pork. Advised operator to store properly.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked duck (52F - Cooling) As per operator, prepared yesterday and was cooling overnight. Item did not cool to 41F whim a total of 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; sitting on table in a container: fresh garlic and oil (83F - Cold Holding) As per operator, placed at cook line from flip top cooler unit 2 hours prior. Not prepped or portioned today. Operator removed and placed in flip top cooler unit to quick chill. Flip top cooler: cut cabbage (63F - Cold Holding) As per operator, placed in flip top cooler unit 2 hours prior. Not prepped or portioned today. Item stored double panned and over stacked. Advised operator to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf under prep table: fried rice (109F - Hot Holding) As per operator, reheated and stored since 11am. Operator to placed on TPHC. At cook line in container: scrambled eggs (94F - Hot Holding) As per operator, cooked since 11am. Advised operator to reheat to 165F or place on TPHC. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on container: noodles (109F at 11:08am; 89F at 12:03pm- Cooling) As per operator, cooling since 30 mins; ; at triple sink: cooked shrimp (91F at 11:15am; 85F at 12:03pm- Cooling) As per operator,since 20 mins. At current rate of cooling, items will not cool to 70F in 2 hours. Operator placed both items in the walk in cooler to quick chill. Repeat Violation Admin Complaint
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Yan Lan Zhu
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee prepping food.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese with krab mixture prepared 2 days prior not date marked. Advised operator to date mark.

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8783715

  • 08B-38-4:Basic - Food stored on floor. Boxes of oil stored on floor. Repeat Violation
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Across from cookline sitting on steam table: chicken sauce with garlic, oil and ginger (84F at 3:47pm- Cooling) since 11am Sauce was stored in a big bowl and store room temperature. Sauce did not cool to 70F within 2 hours. See stop sale.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 50lbs can of ground bean sauce dented at rim.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken wings, wiped hands on apron, handled pan with cooked rice and flip top cooler; no hand wash. Employee washed hands. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee wash hands; no soap then prepared food. Advised employee how to wash hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw pork on platter stored over bags of cooked pork. Advised employee to store properly.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, in metal pan: garlic and oil (84F - Hot Holding) See stop sale. As per employee stored on counter space at cook line since 11am. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Across from cookline sitting on steam table: chicken sauce with garlic, oil and ginger (84F at 3:47pm- Cooling) since 11am Sauce was stored in a big bowl and store room temperature. Sauce did not cool to 70F within 2 hours. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, in metal pan: garlic and oil (84F - Hot Holding) As per employee stored on counter space at cook line since 11am. See stop sale. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Near cook line rice in container on jug: fried rice (96F at 3:23pm; 96F at 3:53pm - Cooling) As per employee, cooling since 25 mins. At current rate of cooling rice will not cool to 70F within a 2 hours. Operator opted to use TPHC. **Corrective Action Taken**

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8440850

  • 08B-38-4:Basic - Food stored on floor. Box with raw chicken stored on floor of walk in freezer. Soya sauce stored on floor at cook line. Jug of oil stored on floor near glass door standing reach in cooler. Operator stored items properly. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw eggs then handle clean utensil to scoop cooked rice, handled clean utensil to scoop seasoning; serve food; no hand wash. Advised operator to wash hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F - Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:; cooked pork (50F - Cold Holding); cooked shrimp (50F - Cold Holding) As per operator, items removed from walk in cooler approximately 3 hours prior. Not prepared or portioned today. Advised operator to return to walk in cooler to quick chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: egg drop soup (125F - Hot Holding) As per operator, cooked more than 4 hours prior; See stop sale. At steam table: cooked broccoli (82F - Hot Holding) As per operator cooked 1 hour prior. Operator removed to be reheated to 165F.

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8382099

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizing solution available- operator to purchase chlorine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over raw beef - operator moved chicken to bottom shelf. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 3 days prior - operator date marked. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.