ORCHIDS GARDEN CHINESE REST
9045 La Fontana Boulevard
Florida, 33434
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/1/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks with no hair restraints
- 08B-38-4:Basic - Food stored on floor. Bag of onions on the floor. Chef picked up Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and salt not labeled
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine ppm at zero. Manager changed sanitizer bucket and primed to 100 ppm Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as a liner for food. Chef discarded paper towels Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken, chef moved items. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Food safety inspection conducted on 4/1/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 1/4/2024
High Priority
4
Intermediate
4
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Main kitchen storage area at exit door- observed wooden bowl being stored inside container of flour.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler and reach in cooler. Repeat Violation
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen- observed at entire cook line.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen shelf above 3 compartment sink- observed plastic containers being stored no inverted.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line cold holding unit prep shelf- observed employee cellphone on shelf.
- 08B-38-4:Basic - Food stored on floor. Main kitchen floor at walk in cooler- observed container of Napa cabbage and bag of carrots being stored on the floor. Main kitchen cook line at hand washing sink- observed mixing bowl of cooked chicken and beef being stored on the floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handles.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with information. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Wait area- observed interior of refrigerator soiled with food debris.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Main kitchen at cook line- observed spoons, forks being stored inside container with food contact surfaces up.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Main kitchen cook line cold holding unit shelf- observed single service pans being stored not inverted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wait area- observed walls soiled at mini refrigerator.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Wait station area- observed floor soiled at ice machine. Main kitchen cook line at stove and hand washing sink- observed floors soiled with food debris and trash.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Main kitchen storage area at wait station- observed cooked wonton chips being stored inside plastic black non food grade bags.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Main kitchen cook line- observed employee mopping dining room floor, enter main kitchen and touch ready to eat egg roll. Employee discarded egg roll. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wait station top shelf- observed cleaning supplies being stored with single service straws.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at prep sink in wait station.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with information.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed container of flour inside hand washing sink. Employee removed container of flour. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 1/4/2024 revealed 23 total violations (4 high priority, 4 intermediate, 15 basic).