DirtyFLRestaurant Inspection Data

CHINATOWN

534 East Woolbright Road
Florida, 33435
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10783186

  • N/A:No Violations Were Observed

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8782262

  • 14-69-4:Basic - Ice buildup in white reach-in freezer at front of kitchen. Warning
  • 10-17-4:Basic - In-use knife stored in cracks between pieces of equipment at cook line. Operator removed. Corrected On-Site Warning
  • 08B-39-4:Basic - Raw broccoli in card board box not washed prior to cutting in prep area. Cook went to wash broccoli. Corrected On-Site Warning
  • 08B-27-4:High Priority - 2 spring rolls placed in soiled cardboard board box on cook line. Cheese wontons stored in a cardboard box previously used for raw shell eggs. Box reads fresh shell eggs. See stop sale. Warning
  • 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. Rice 54F-59F, operator stated cooked yesterday cooling over night, for more than 6 hours. Rice is in a deep covered container in walk in cooler. See stop sale Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 54F-59F, operator stated cooked yesterday cooling over night, for more than 6 hours. Rice is in a deep covered container in walk in cooler. Warning
  • 08A-05-6:High Priority - Raw ground beef stored over noodles and washed onions in walk in cooler. Operator placed ground beef on the bottom. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 spring rolls placed in soiled cardboard board box on cook line. Cheese wontons stored in a cardboard box previously used for raw shell eggs. Box reads fresh shell eggs. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site Warning
  • 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 chicken and spring rolls cooked more than 1 day ago not date marked in walk in cooler. Repeat Violation Admin Complaint

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8885342

  • 14-01-5:Basic - A can with no handle used to dispense rice. In dry storage area. Operator discarded can. Corrected On-Site
  • 08B-49-4:Basic - Cooks personal soup not properly identified and segregated from food to be served to the public in reach in cooler next to fryer. Cook removed soup. Corrected On-Site
  • 12B-07-4:Basic - Employee water bottle on a food preparation table at cook line. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface all gaskets soiled with grease, food debris, dirt, slime on cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at cook line.
  • 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. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning , more than 7 hours ago on prep table at cook line. Covered in a deep bus bin .
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet and sour chicken 69F-73F, operators stated chicken was fried at 6am this morning , more than 7 hours ago on prep table at cook line.
  • 12A-05-4:High Priority - Employee drank out of a water bottle and screwed lid back where lips had touched the bottle, then engaged in food preparation, taking food out of the refrigerator without washing hands. Employee went to wash her hands. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade to go bags used in direct contact with wontons in walk in freezer and cooked pork in walk in cooler. Operator removed bags. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee drank out of a water bottle and screwed lid back where lips touched, then engaged in food preparation, taking food out of the refrigerator. She washed her hands in triple sink without soap and drying her hands on her apron. Cook went to hand sink and washed her hands properly. Corrected On-Site Repeat Violation
  • 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. Chicken in walk in cooler cooked 2 days ago not date marked.

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8620552

  • N/A:No Violations Were Observed

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8526301

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Dry storage area bag of onions on floor - operator moved to shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over fresh sliced onions - operator moved raw chicken to lower shelf. Repeat Violation Admin Complaint
  • 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 cold held at greater than 41 degrees Fahrenheit. hot line lowboy reach in cooler - egg rolls (66F - Cold Holding); fried shrimp (66F - Cold Holding); cooked ribs (66F - Cold Holding); sweet sour chicken (65F - Cold Holding) operator states food products were not portioned or prepared today held overnight and more than 4 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. hot line lowboy reach in cooler - egg rolls (66F - Cold Holding); fried shrimp (66F - Cold Holding); cooked ribs (66F - Cold Holding); sweet sour chicken (65F - Cold Holding) operator states food products were not portioned or prepared today held overnight and more than 4 hours - see stop sale. Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the 3 compartment sink - operator instructed employees to only wash hands at the hand washing station. Employee washed hands at the hand sink. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fry baskets in kitchen hand sink - operator removed. Corrected On-Site Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink and dish station hand sink - operator provided towels. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing - operator went to store and provided chlorine for sanitizing. Corrected On-Site Warning

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8473837

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working wok station removed watch. Corrected On-Site
  • 22-16-4:Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled money then put on gloves without washing hands - operator instructed employee to wash hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw chicken over cooked chicken - operator moved raw chicken to lower shelf. Corrected On-Site
  • 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 cold held at greater than 41 degrees Fahrenheit. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cooked noodles (51F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - see stop sale. Hot line make table - bean sprouts (51F):sitting above make table under 2 hours - operator moved to walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both hands sink blocked front counter container inside - operator removed. Back kitchen - garbage can removed. Corrected On-Site
  • 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 chicken prepared over 24 hours - operator date marked. Corrected On-Site